Alright, let’s get real for a second: I’ve always been head over heels for jalapeño poppers, but the mess they make? Not always my favorite. Enter these Jalapeno Popper Egg Rolls—a crunchy, golden twist on the classic that’s way less messy and totally addictive. Imagine biting into a crispy egg roll wrapper that crackles under your teeth, revealing that creamy, cheesy, spicy filling inside. If you love that perfect combo of heat, creaminess, and crunch, you’re going to want to keep these in your recipe rotation. Plus, I’ve got a few hacks to keep your egg rolls crispy without the oil overload, so let’s dive in!
Quick Facts
Yield: Serves 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
8 oz cream cheese, softened
1 cup shredded sharp cheddar cheese
1 cup diced cooked bacon (about 6 slices)
2 fresh jalapeños, seeded and finely chopped
1 tsp garlic powder
1 tsp onion powder
12 egg roll wrappers
Vegetable oil, for frying (about 4 cups)
1 egg, beaten (for sealing wrappers)
For the Sauce / Garnish (optional):
Ranch dressing or spicy mayo for dipping
Chopped green onions or cilantro, for garnish
How I Make It
Step 1:
Combine the softened cream cheese, shredded cheddar, chopped bacon, jalapeños, garlic powder, and onion powder in a medium bowl. Mix until everything is evenly distributed. The filling should be creamy yet chunky—perfect for stuffing.
Step 2:
Lay out one egg roll wrapper on a clean surface with a corner pointing toward you (like a diamond shape). Spoon about 2 tablespoons of the filling near the bottom corner, then fold the corner up over the filling.
Step 3:
Fold in the two side corners snugly, then roll up tightly. Brush some of the beaten egg wash on the last corner to seal your egg roll firmly so it won’t open while frying.
Step 4:
Heat the vegetable oil in a deep skillet or pot over medium-high heat until it reaches about 350°F. (You can test by dropping a small piece of wrapper in—if it sizzles and rises, you’re good to go!)
Step 5:
Carefully place 3-4 egg rolls in the hot oil, frying them without crowding the pan. Fry for about 3-4 minutes, turning occasionally, until they’re beautifully golden and crispy.
Step 6:
Remove the egg rolls with a slotted spoon and drain on paper towels. Let them rest for a minute or two (if you can wait!) before serving with your favorite dipping sauce and a sprinkle of green onions or cilantro.
Variations & Tips
For less heat, use fewer jalapeños or swap with mild green chilis.
Add finely chopped green onions directly into the filling for a fresh bite.
Use turkey bacon or omit bacon to make it vegetarian-friendly.
If you’d rather bake them, brush the rolls with oil and bake at 425°F for 15-18 minutes, turning halfway.
To avoid soggy wrappers, make sure the filling isn’t too wet—pat jalapeños dry if necessary.
Double the filling and freeze unbaked egg rolls for an easy-to-fry snack later.
How I Like to Serve It
These egg rolls are a fantastic party appetizer, perfect for game day or casual weekend hangouts. I love pairing them with a crisp green salad or just a pile of tortilla chips for extra crunch. When the weather turns cooler, serve them alongside a warm bowl of soup to add a little spicy, cheesy pop to your meal.
Notes
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven to bring back crispiness.
Feel free to swap cream cheese for a jalapeño-flavored cream cheese spread to amp up the spice!
Closing: Seriously, once you try these crisp, creamy, spicy egg rolls, they’ll become your go-to snack for impressing friends or just treating yourself.
