Bacon Jalapeño Popper Egg Rolls
Bacon Jalapeño Popper Egg Rolls
Ingredients
For the Filling
- 8 bacon, slices, cooked crispy and crumbled
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 jalapeño pepper, finely diced, seeds removed for less heat
For Assembly and Frying
- 12 egg roll wrappers
- water, as needed, for sealing
- 4 cups vegetable oil, for deep frying
- 1/4 teaspoon salt, to taste, for seasoning
Instructions
- 1
If not already cooked, cook the bacon slices until crispy. Drain on paper towels, then finely crumble or chop into small pieces. Set aside. Finely dice the jalapeño pepper, removing seeds and membranes for a milder heat, or leaving some for more spice.
⏱️ 10 min
- 2
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled crispy bacon, and diced jalapeño. Mix thoroughly with a spatula until all ingredients are well incorporated and a cohesive filling is formed.
⏱️ 5 min
- 3
Lay an egg roll wrapper flat on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the filling near the corner closest to you, forming a small log shape.
⏱️ 5 min
- 4
Fold the bottom corner of the wrapper over the filling. Then, fold in the left and right corners towards the center. Roll the wrapper tightly away from you, creating a compact cylinder. Moisten the top corner with a little water to seal the egg roll securely.
⏱️ 10 min
- 5
Repeat the rolling process with the remaining filling and egg roll wrappers. You should have approximately 12 egg rolls.
⏱️ 5 min
- 6
In a large pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 7
Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature should reach 165°F.
⏱️ 10 min•🌡️ 350
- 8
Remove the fried egg rolls with tongs and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt to taste. Repeat with the remaining egg rolls.
⏱️ 5 min
- 9
Serve hot and enjoy the crispy, creamy, and spicy goodness!
Kitchen Tools
Nutrition Facts (per serving)
Bacon Jalapeño Popper Egg Rolls
Ingredients
For the Filling
- 8 bacon, slices, cooked crispy and crumbled
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 jalapeño pepper, finely diced, seeds removed for less heat
For Assembly and Frying
- 12 egg roll wrappers
- water, as needed, for sealing
- 4 cups vegetable oil, for deep frying
- 1/4 teaspoon salt, to taste, for seasoning
Instructions
- 1
If not already cooked, cook the bacon slices until crispy. Drain on paper towels, then finely crumble or chop into small pieces. Set aside. Finely dice the jalapeño pepper, removing seeds and membranes for a milder heat, or leaving some for more spice.
⏱️ 10 min - 2
In a medium mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled crispy bacon, and diced jalapeño. Mix thoroughly with a spatula until all ingredients are well incorporated and a cohesive filling is formed.
⏱️ 5 min - 3
Lay an egg roll wrapper flat on a clean, dry surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the filling near the corner closest to you, forming a small log shape.
⏱️ 5 min - 4
Fold the bottom corner of the wrapper over the filling. Then, fold in the left and right corners towards the center. Roll the wrapper tightly away from you, creating a compact cylinder. Moisten the top corner with a little water to seal the egg roll securely.
⏱️ 10 min - 5
Repeat the rolling process with the remaining filling and egg roll wrappers. You should have approximately 12 egg rolls.
⏱️ 5 min - 6
In a large pot or deep fryer, heat the vegetable oil to 350°F. Use a kitchen thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 7
Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until golden brown and crispy on all sides. The internal temperature should reach 165°F.
⏱️ 10 min•🌡️ 350 - 8
Remove the fried egg rolls with tongs and place them on a wire rack lined with paper towels to drain excess oil. Immediately sprinkle with a pinch of salt to taste. Repeat with the remaining egg rolls.
⏱️ 5 min - 9
Serve hot and enjoy the crispy, creamy, and spicy goodness!