Ingredients
Scale
-
- 12–14 egg roll wrappers
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar
- 1/2 cup cooked bacon, chopped
- 3–4 fresh jalapeños, finely diced (seeds removed for less heat)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt & pepper, to taste
- Optional: hot sauce or cayenne for extra spice
- Oil for frying (vegetable or canola)
- For serving (optional):
- Ranch dressing
- Avocado cilantro dip
- Sweet chili sauce
Instructions
- In a large bowl, mix cream cheese, cheddar, bacon, jalapeños, garlic powder, onion powder, salt, and pepper. Add hot sauce if desired.
- Place egg roll wrapper on a clean surface like a diamond. Spoon 1–2 tablespoons of filling onto the lower third. Fold in sides and roll tightly. Seal with water or egg wash.
- Heat 1–2 inches of oil in a skillet or fryer to 350°F (175°C).
- Fry egg rolls in batches for 2–3 minutes per side until golden and crispy. Don’t overcrowd.
- Transfer to a paper towel-lined plate. Cool slightly before serving with your favorite dipping sauce.
- Air Fryer Option: Spray rolls lightly with oil and air fry at 375°F for 10–12 minutes, flipping halfway, until golden and crisp.
Notes
- Skip bacon for a vegetarian version—try caramelized onion or sautéed mushrooms.
- Freeze uncooked rolls in a single layer, then transfer to a freezer-safe bag. Fry or air-fry from frozen.
- Use softened cream cheese to ensure easy mixing.
- Don’t overfill wrappers or they may burst while frying.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg
Keywords: jalapeño popper egg rolls, spicy appetizer, game day snacks, fried egg rolls