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Ingredients laid out for Bacon Jalapeno Popper Egg Rolls including fresh jalapenos, cream cheese, bacon, and egg roll wrappers.
FL Recipes

The Ultimate Crispy Bacon Jalapeno Popper Egg Rolls

These Bacon Jalapeno Popper Egg Rolls feature blistered, golden brown wrappers stuffed with oozing white cream cheese, bright green jalapenos, and crispy dark red bacon. Perfectly paired with a creamy ranch dip!
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 285
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Bacon Jalapeno Popper Egg Rolls
  • 8 oz cream cheese Softened to room temperature (225g).
  • 6 slices thick-cut bacon Cooked until crispy and dark red, crumbled (170g).
  • 4 large fresh jalapenos Seeded and finely diced to yield about 1/2 cup (60g).
  • 1 tsp garlic powder For savory depth (3g).
  • 0.25 tsp kosher salt To taste (1.5g).
  • 12 wrappers egg roll wrappers About one standard package (250g).
  • 1 large egg Whisked with 1 tbsp water to create an egg wash.
  • 4 cups peanut oil or vegetable oil For deep frying (946ml).
  • 0.5 cup creamy ranch dressing For dipping (120ml).
  • 0.5 tsp dried parsley flakes For garnish (1g).

Equipment

  • 1 Heavy-bottomed Pot or Dutch Oven Essential for maintaining an even frying temperature.
  • 1 Deep Fry Thermometer Used to monitor the oil to perfectly maintain 350°F (175°C).
  • 1 Spider Strainer For safely removing the crispy egg rolls from the hot oil.
  • 1 Wire Cooling Rack Prevents the blistered wrappers from getting soggy while draining.

Method
 

Preparation and Cooking
  1. Place raw bacon slices in a cold skillet over medium-low heat. Cook for 8-10 minutes until dark red and crispy. Drain, cool, and crumble into small pieces.
  2. Cut the jalapenos in half, remove the seeds and white membranes, and finely dice the bright green flesh.
  3. In a bowl, mash the softened white cream cheese. Fold in the diced jalapenos, bacon crumbles, garlic powder, and salt until evenly combined.
  4. Lay an egg roll wrapper like a diamond. Place 2 tablespoons of filling in the center. Fold the bottom point up, fold in the sides, paint the top point with egg wash, and roll tightly to seal.
  5. Heat the frying oil in a heavy-bottomed pot to 350°F (175°C). Fry the egg rolls in small batches for 3-4 minutes until golden brown and blistered. Drain on a wire rack.
  6. Let rest for 3 minutes. Slice diagonally to reveal the oozing interior. Serve with a ramekin of creamy white ranch dressing sprinkled with dried green parsley flakes.

Nutrition

Calories: 285kcalProtein: 8gFat: 22gFiber: 1g

Notes

Room temperature cream cheese is essential for smooth mixing without tearing the wrappers.
Ensure your oil stays strictly at 350°F (175°C) to get the perfect blistered texture without burning.
Keyword Bacon Jalapeno Popper Egg Rolls,egg rolls,Jalapeno Poppers

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