Description
Discover how to make Crispy Bacon Jalapeño Popper Eggrolls with this easy recipe. Perfect for parties or as a delicious snack!
Ingredients
Scale
Ingredients List
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled
- 4–5 jalapeños, seeded and finely chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 12 eggroll wrappers
- Vegetable oil (for frying)
- Water (for sealing the eggrolls)
Instructions
Step-by-Step Instructions
- Prepare the Filling:
- In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped jalapeños, garlic powder, onion powder, and smoked paprika. Mix well until fully combined.
- Assemble the Eggrolls:
- Lay an eggroll wrapper on a clean surface with one corner pointing towards you (like a diamond shape). Place about 2 tablespoons of the filling mixture in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Use a little water to moisten the top corner and seal the eggroll. Repeat with the remaining wrappers and filling.
- Heat the Oil:
- In a large skillet or deep fryer, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the Eggrolls:
- Carefully add a few eggrolls to the hot oil, being careful not to overcrowd the skillet. Fry for 3-4 minutes, turning occasionally, until golden brown and crispy.
- Use tongs to remove the eggrolls from the oil and place them on paper towels to drain any excess oil.
- Serve:
- Serve the eggrolls hot with your favorite dipping sauce, such as ranch dressing, sour cream, or salsa.
Notes
- Use Fresh Ingredients: Ensure the bacon is freshly cooked and crispy, and the jalapeños are fresh for the best flavor and texture.
- Filling Consistency: Make sure the filling is well-mixed and consistent to avoid lumps or uneven filling.
- Control the Heat: If you prefer less heat, remove the seeds and membranes from the jalapeños before chopping them.