Jalapeno popper egg rolls are the perfect appetizer for game nights, hosting, or tailgate parties! This recipe features a cheesy jalapeno bacon filling wrapped in an egg roll and deep fried until crispy and golden.
Info and tips for jalapeno popper egg rolls
Mixing the cheesy filling is easiest when the cream cheese is soft. You can do this by leaving it at room temperature for a few hours or pop it in the microwave for 10-15 seconds. You can also use bacon bits as a shortcut if you don’t want to cook up and mince real bacon.
Egg roll wrappers can usually be found in grocery stores by the tofu or fresh Asian noodles section. Since they come floured you will have to wet the edges in order to wrap your egg roll. The water will act as a glue to hold the egg roll together while frying. You also don’t need a thermometer for the oil, just test it by sticking a wooden chopstick or spoon into the oil. If it bubbles you’re good to go! If it doesn’t, then continue heating.
Equipment
This is my Wok and I absolutely love it for stir fry’s and deep frying.
Ingredients for jalapeno popper egg rolls
- 15 egg roll wrappers
- 1 block (250g) softened cream cheese
- 1 cup shredded cheddar
- 2 minced jalapenos
- 1 cup minced bacon
- tsp garlic powder
- tsp onion powder
- salt & pepper to taste
- neutral oil for frying
Instructions
- Begin by softening your cream cheese, shredding the cheddar cheese, mincing the jalapenos, and frying and mincing the bacon.
- Add the cream cheese, cheddar cheese, jalapenos, bacon, garlic powder, onion powder, salt & pepper to a bowl. Mix well.
- Lay out a wonton wrapper on a clean surface. Have the bottom point facing you to make a diamond shape. Add a spoonful of filling to the center and spread into a log. Fold the bottom up and over the filling, the sides over top, and finally roll up. It is difficult to explain, but I find it similar to folding a burrito. Please watch the video tutorial for a visual demonstration.
- Repeat until all the filling is used up. Meanwhile heat your neutral oil (enough to cover the egg rolls).
- Test the heat of the oil by dipping a wooden chopstick or spoon into it, if it bubbles the oil is ready. Add the egg rolls in batches careful not to crowd, and fry for 2-3 minutes flipping halfway.
- Once golden brown remove from oil, place on a rack, and immediately sprinkle with salt.
- Serve with drizzles of blue cheese, more jalapenos, and bacon. Dip in ranch, blue cheese, or sweet chili sauce and enjoy!
See below for a video tutorial!
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Jalapeno popper egg rolls feature a cheesy jalapeno bacon filling wrapped in an egg roll and deep fried until crispy and golden. Begin by softening your cream cheese, shredding the cheddar cheese, mincing the jalapenos, and frying and mincing the bacon. Add the cream cheese, cheddar cheese, jalapenos, bacon, garlic powder, onion powder, salt & pepper to a bowl. Mix well. Lay out a wonton wrapper on a clean surface. Have the bottom point facing you to make a diamond shape. Add a spoonful of filling to the center and spread into a log. Fold the bottom up and over the filling, the sides over top, and finally roll up. It is difficult to explain, but I find it similar to folding a burrito. Please watch the video tutorial for a visual demonstration. Repeat until all the filling is used up. Meanwhile heat your neutral oil (enough to cover the egg rolls). Test the heat of the oil by dipping a wooden chopstick or spoon into it, if it bubbles the oil is ready. Add the egg rolls in batches careful not to crowd, and fry for 2-3 minutes flipping halfway. Once golden brown remove from oil, place on a rack, and immediately sprinkle with salt. Serve with drizzles of blue cheese, more jalapenos, and bacon. Dip in ranch, blue cheese, or sweet chili sauce and enjoy!Jalapeno Popper Egg Rolls
(6 votes, average: 4.17 out of 5)
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