Bacon Jalapeno Popper Egg Rolls: The Ultimate Appetizer Recipe
Introduction to Bacon Jalapeno Popper Egg Rolls
These Bacon Jalapeno Popper Egg Rolls are a delicious twist on the classic appetizer. They combine the creamy goodness of cheese with the smoky flavor of bacon and the spicy kick of jalapenos, all wrapped in a crispy egg roll shell. Perfect for parties, game days, or simply as a tasty snack, these egg rolls are sure to be a hit with everyone!
A Personal Story Behind My Bacon Jalapeno Popper Egg Rolls Journey
I first encountered bacon jalapeno poppers at a family gathering, and I was instantly hooked. The combination of flavors was extraordinary, but I knew I wanted to elevate this dish. After experimenting in the kitchen, I decided to wrap the filling in egg rolls, and the result was nothing short of amazing! Now, whenever I make these egg rolls, I’m reminded of those joyful family moments and the smiles they bring to everyone’s faces.
What Makes This Bacon Jalapeno Popper Egg Rolls Recipe Special?
What sets these bacon jalapeno popper egg rolls apart is their perfect balance of flavors and textures. The crispy exterior gives way to a creamy, cheesy filling mixed with savory bacon and zesty jalapenos. Plus, they’re easy to make and can be served with a variety of dipping sauces, making them a versatile choice for any occasion.
The Full Bacon Jalapeno Popper Egg Rolls Recipe
Ingredients
- 8 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, shredded (113 g)
- 8 strips thick-cut bacon, cooked and crumbled (about 1 cup)
- 4 large jalapeno peppers, seeded and finely diced
- 1 teaspoon garlic powder
- 10 egg roll wrappers
- Vegetable or canola oil, for frying
- Ranch dressing, for dipping
Instructions
- In a large bowl, combine the softened cream cheese, cheddar cheese, cooked and crumbled bacon, diced jalapeno peppers, and garlic powder. Mix thoroughly until well combined. Tip: Use a hand mixer for an even creamier texture.
- Take one egg roll wrapper at a time and place about 1/3 cup of the jalapeno mixture in the center of each wrapper.
- Moisten the edges of the wrapper with water. Fold up the bottom corner of the wrapper to cover the filling. Then fold in the right and left corners towards the center, pressing lightly to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed. Tip: Ensure there are no air pockets in the rolls to prevent bursting while frying.
- In a deep pot or fryer, heat 2-3 inches of vegetable oil to 350°F.
- Carefully place 2-3 egg rolls at a time into the hot oil and fry until golden brown, approximately 2-3 minutes per side. Tip: Don’t overcrowd the pot; this helps maintain the oil temperature.
- Once golden brown, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Tip: Ensure the oil is back to 350°F before frying each new batch for the best results.
- Serve the bacon jalapeno popper egg rolls hot, with ranch dressing on the side for dipping.
Serving Suggestions and Variations for Bacon Jalapeno Popper Egg Rolls
These egg rolls are perfect for serving at parties or as a snack during movie nights. Pair them with different dipping sauces like blue cheese dressing or spicy salsa for extra flavor. You can also customize the filling by adding ingredients like cream cheese with herbs or even shredded chicken for a heartier option.
Frequently Asked Questions About Bacon Jalapeno Popper Egg Rolls
Can I bake these instead of frying? Yes! Brush them lightly with oil and bake at 400°F for about 15-20 minutes or until golden and crispy.
How can I make these spicier? Leave some jalapeno seeds in the mixture before sealing the egg rolls for an extra kick.
Can I make these ahead of time? Yes, you can prepare and fill the egg rolls in advance. Just keep them covered in the fridge and fry them when you’re ready to serve.
Recipe Stats
- Prep Time: 20 minutes
- Cooking Time: 20 minutes
- Total Time: 40 minutes
- Calories per Serving: 280
- Servings: 10
Bacon Jalapeno Popper Egg Rolls
Ingredients
Main Ingredients
- 8 ounces cream cheese, softened
- 1 cup sharp cheddar cheese, shredded (113 g)
- 8 strips thick-cut bacon, cooked and crumbled (about 1 cup)
- 4 large jalapeno peppers, seeded and finely diced
- 1 teaspoon garlic powder
- 10 pieces egg roll wrappers
- to taste vegetable or canola oil, for frying
- to taste ranch dressing, for dipping
Instructions
- In a large bowl, combine the softened cream cheese, cheddar cheese, cooked and crumbled bacon, diced jalapeno peppers, and garlic powder. Mix thoroughly until well combined. Use a hand mixer for an even creamier texture.
- Take one egg roll wrapper at a time and place about 1/3 cup of the jalapeno mixture in the center of each wrapper.
- Moisten the edges of the wrapper with water. Fold up the bottom corner of the wrapper to cover the filling. Then fold in the right and left corners towards the center, pressing lightly to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed. Ensure there are no air pockets in the rolls to prevent bursting while frying.
- In a deep pot or fryer, heat 2-3 inches of vegetable oil to 350°F.
- Carefully place 2-3 egg rolls at a time into the hot oil and fry until golden brown, approximately 2-3 minutes per side. Don’t overcrowd the pot; this helps maintain the oil temperature.
- Once golden brown, remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Ensure the oil is back to 350°F before frying each new batch for the best results.
- Serve the bacon jalapeno popper egg rolls hot, with ranch dressing on the side for dipping.