Description

Golden, crunchy egg rolls stuffed with creamy cheese, crispy bacon, and spicy jalapeños—an irresistible appetizer twist on the classic jalapeño popper.

Ingredients

Units Scale

12 egg roll wrappers
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
5 slices cooked bacon, crumbled
3 fresh jalapeños, finely chopped
1/2 tsp garlic powder
1/4 tsp onion powder
Pinch of salt
Pinch of black pepper
Oil for frying (vegetable or canola)
Optional: sour cream or ranch for drizzling or dipping

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Instructions

In a medium bowl, mix cream cheese, cheddar, mozzarella, jalapeños, bacon, garlic powder, onion powder, salt, and pepper until smooth and well combined.
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2 tablespoons of the filling near the center.
Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
Heat oil in a large skillet or deep fryer to 350°F (175°C).
Fry egg rolls in batches, turning occasionally, until golden brown and crispy—about 3–4 minutes.
Drain on a paper towel-lined plate. Serve warm with sour cream, ranch, or your favorite dip.

Notes

Use gloves when chopping jalapeños to avoid irritation.
Adjust jalapeño quantity for desired spice level.
These can be frozen before frying for easy make-ahead appetizers.

Nutrition

Serving Size: 1 egg roll
Calories: 210
Sugar: 1g
Sodium: 320mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 6g
Cholesterol: 25mg