Jalapeño Popper Egg Rolls
Crispy jalapeño popper egg rolls filled with cream cheese, cheddar cheese, bacon, fresh jalapeños, and savory seasonings. Serve this easy party appetizer with ranch dressing for game day, tailgating, or any casual gathering.
Ingredients
- 8 ounces cream cheese softened
- 1 ½ cups sharp cheddar cheese freshly shredded
- 6 slices bacon cooked until crisp and crumbled
- 2 fresh jalapeño peppers seeds and membranes removed, finely diced
- 2 green onions thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon smoked paprika optional
- ¼ teaspoon ground black pepper
- 10 egg roll wrappers
- 2 tablespoons water for sealing the wrappers
- Vegetable oil canola oil, avocado oil, or peanut oil, for frying
- Ranch dressing for serving
Instructions
- Make the filling: Add the softened cream cheese, shredded cheddar cheese, crumbled bacon, diced jalapeños, sliced green onions, garlic powder, onion powder, smoked paprika, and black pepper to a medium mixing bowl. Stir until fully combined.
- Set up the wrappers: Place one egg roll wrapper on a clean work surface with one point facing you. Keep a small bowl of water nearby for sealing the wrappers.
- Add the filling: Spoon about 2 tablespoons of the jalapeño popper filling across the lower third of the wrapper. Do not overfill.
- Roll the egg rolls: Fold the bottom corner over the filling. Fold in both side corners toward the center, then roll tightly toward the top corner. Brush the top corner with a little water and press to seal. Repeat with the remaining wrappers and filling.
- Fry the egg rolls: Heat 2 to 3 inches of oil in a deep skillet or Dutch oven to 350°F. Fry egg rolls in batches for 3 to 4 minutes, turning as needed, until crispy and golden brown.
- Drain and serve: Transfer the cooked egg rolls to a paper towel-lined plate or wire rack. Rest for 2 to 3 minutes, then serve warm with ranch dressing.
Air Fryer Instructions
- Preheat the air fryer to 375°F.
- Lightly coat the basket with cooking spray.
- Place egg rolls in a single layer, seam-side down, leaving space between each one.
- Spray or brush the egg rolls lightly with oil.
- Air fry for 8 to 10 minutes, turning halfway through, until crisp and golden brown.
Oven Instructions
- Preheat the oven to 425°F.
- Arrange egg rolls seam-side down on a parchment-lined baking sheet.
- Spray or brush lightly with oil.
- Bake for 15 to 18 minutes, turning once halfway through, until crispy and golden.
Notes
- Use softened block cream cheese, not cream cheese spread, for the best filling texture.
- Freshly shredded cheddar melts better than pre-shredded cheese.
- Remove jalapeño seeds and membranes for a milder appetizer.
- Do not overfill the egg roll wrappers because the filling may leak while cooking.
- For the crispiest leftover egg rolls, reheat in an air fryer or oven rather than a microwave.
- Serve with ranch dressing, jalapeño ranch, chipotle mayo, salsa, queso, or sour cream.