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Take everything awesome about jalapeño poppers and tuck it inside a super crunchy eggroll shell for a party snack that vanishes quicker than a blink. You get that crispy bite on the outside, and inside there’s gooey cheese with smoky bacon and peppy jalapeño—trust me, nobody can resist these.
The first time I put these together was when friends came over for a football game, and now it’s the most wanted snack at my place. My brother-in-law managed to eat seven one night—and he still brings it up every time we hang out.
Tasty Ingredients
- Vegetable oil: use a high-heat oil like canola or peanut oil to fry everything up nice and crispy
- Salt and pepper: sprinkle for flavor boost in the cheesy mix
- Garlic powder: toss some in to add flavor without making everything too strong
- Green onion: gives a bit of freshness so things don’t get too heavy
- Jalapeño peppers: dial the spice up or down by removing or leaving the seeds and white bits
- Bacon: cook it until extra crunchy to get the best crunch inside
- Cheddar cheese: shred your own for meltier results instead of bagged shreds
- Cream cheese: go full-fat and let it warm up so mixing is a breeze
- Eggroll wrappers: these thin skins get extra crispy, usually hanging out with tofu in the store
Simple Instructions
- Serve up dip:
- Put eggrolls on a platter with ranch, spicy mayo, or sour cream to dunk in for that cool-and-spicy combo everyone goes nuts for.
- Drain off oil:
- Set fried rolls on paper towels so the extra oil can drip off, plus let them cool a bit before grabbing one. Hot cheese can really burn your mouth.
- Get them golden:
- Gently place the rolled eggrolls in the hot oil, a few at a time with the seam down. Cook for around 3–4 minutes while flipping so every side turns golden and gets crispy.
- Warm up your oil:
- Pour oil into a deep pan or fryer, fill about 2 inches deep, and heat to 350°F. Using a thermometer is your secret to perfect, crunchy—not soggy—eggrolls.
- Seal them up:
- Roll the bottom corner of the wrapper over the filling, fold both sides in, then roll up tight and dab the last corner with some water to seal. If you roll them snug, they’ll stay closed while frying.
- Fill and roll:
- Lay an eggroll wrapper with a corner facing you. Drop about 2 tablespoons of the cheese mix in a diagonal line across the center. Don’t overstuff or you’ll end up with leaks.
- Mix the filling:
- In a bowl, mash up cream cheese, cheddar, bacon bits, chopped jalapeños, green onion, garlic powder, salt, and pepper. Blend them well—cream cheese mixes best when warm.
Making these always takes me back to my tiny first apartment. I’d get creative making different combos to wow everyone. The jalapeños are totally the MVP—love seeing people’s faces the moment they hit the cheesy spicy center through that crunch.
Prep + Stash Info
You can totally assemble these eggrolls before your party. Lay them out on a tray with parchment and make sure they aren’t touching. Wrap them up and chill for up to a day. If you want to save them even longer, freeze them in a single layer, then bag them up. Fry them from frozen—just toss on an extra minute or two to the cooking time.
Switch-It-Up Ideas
The base is great, but riff as you like. Throw in shredded chicken for something heartier, swap cheddar for pepper jack if you want heat, or add corn for a sweet twist. Vegetarians can forget the bacon and pile on cheese or toss in black beans. Want to bake instead? Brush with oil, bake at 425°F for about 16 minutes, flipping once.
How to Serve
These are perfect by themselves for a crowd. Want a full meal? Plate with a fresh green salad and some tangy dressing to cut the richness. For a fun dinner night, set up a bunch of dipping sauces—chipotle mayo, avocado crema, ranch, sweet chili. They’re great next to grilled meat or a bowl of Mexican-style soup too.
Frequently Asked Questions
- → Can I bake these instead of frying?
Sure! Heat your oven to 425°F, lay the rolls on a parchment-lined sheet, give them a light oil spray or brush, and bake for about 15-20 minutes. Flip halfway through to get them evenly crisp.
- → How do I make these less spicy?
To soften the spice level, remove all seeds and membranes from the jalapeños. Or, swap them out for mild peppers, like poblano or bell peppers. You can also cut back on how much jalapeño you add.
- → Can I prep these in advance?
Yep! You can mix the filling and wrap the rolls up to 24 hours ahead. Keep them in the fridge, separated with parchment. Fry them fresh when ready to serve for the best crunch.
- → What dips go well with these rolls?
Ranch, sour cream, chipotle mayo, sweet chili sauce, or avocado crema are all fantastic picks. Add fresh herbs or lime juice to your dip for an extra kick.
- → Can I cook these in an air fryer?
Definitely! Preheat the air fryer to 375°F, spray the rolls lightly with oil, and cook for about 8-10 minutes. Turn them over halfway for an even golden finish.
- → How do I store and reheat leftovers?
Pop leftovers in an airtight container and refrigerate for up to 3 days. To reheat, put them in a 350°F oven or air fryer for 5-7 minutes. Avoid the microwave—it'll make them soggy.