Bacon Jalapeno Popper Eggrolls Recipe
This Bacon Jalapeno Popper Eggrolls Recipe combines crispy textures with bold flavors.
Equipment
- Large Mixing Bowl
- Sharp knife
- Cutting Board
- Deep fryer or large pot
- Cooking thermometer
- Paper towels
- Tongs
- Small bowl for egg wash
Ingredients
- 12 eggroll wrappers
- 8 oz cream cheese softened
- 1 cup shredded cheddar cheese
- 6 strips bacon cooked and crumbled
- 4 fresh jalapeños seeded and diced
- 1 egg beaten
- Oil for frying
- Salt and pepper to taste
Instructions
- Cook bacon until crispy. Crumble into small pieces.
- Dice jalapeños. Remove seeds for less heat.
- Mix cream cheese and cheddar in bowl.
- Add bacon and jalapeños to cheese mixture.
- Season with salt and pepper.
- Place filling on eggroll wrapper corner.
- Roll tightly. Seal edges with egg wash.
- Heat oil to 350°F in deep fryer.
- Fry eggrolls for 3-4 minutes until golden.
- Drain on paper towels before serving.
Notes
- This prevents lumpy filling and ensures smooth mixing.
- Seeds add extra heat that might overpower the dish.
- Too much filling makes rolling difficult and causes bursting.
- Use egg wash to prevent filling from leaking during frying.
- Consistent 350°F ensures even cooking and prevents soggy results.