Pin
These crispy bacon jalapeño eggrolls transform ordinary appetizer night into something extraordinary. The perfect blend of creamy cheese, smoky bacon, and spicy jalapeños wrapped in a crispy shell has become my signature party dish that disappears within minutes every time.
I first made these eggrolls for a Super Bowl party three years ago, and now they're requested at every gathering I host. Even my mother in law who claims to hate spicy food ended up eating four of them and asking for the recipe.
Ingredients
- Eggroll wrappers fresh ones from the refrigerated section fold better than frozen ones
- Cream cheese use full fat for the creamiest texture and richest flavor
- Cheddar cheese freshly shredded melts better than pre shredded varieties with anti caking agents
- Bacon thick cut provides better texture and more pronounced flavor
- Jalapeño peppers adjust the heat by keeping or removing seeds and membranes
- Green onion adds a mild onion flavor that complements the rich filling
- Garlic powder provides even flavor distribution throughout the filling
- Vegetable oil choose one with a high smoke point for frying
How To Make Bacon Jalapeño Eggrolls
- Prepare the filling
- Blend softened cream cheese with shredded cheddar, crumbled bacon, finely chopped jalapeños, green onion, and seasonings until thoroughly mixed. Make sure your cream cheese is truly at room temperature for the smoothest incorporation of ingredients.
- Roll the eggrolls
- Place each wrapper like a diamond on your work surface. Add about 2 tablespoons of filling diagonally across the center. Fold the bottom corner over the filling, then fold in the sides and roll upward, sealing the top corner with water. Keep your work surface clean and slightly damp to prevent sticking.
- Fry to golden perfection
- Heat oil to exactly 350°F for the perfect crispy texture without burning. Fry in batches of 3 4 eggrolls, maintaining oil temperature between additions. The perfect eggroll will be golden brown with tiny bubbles across the surface and will float when done.
- Rest before serving
- Allow fried eggrolls to rest on paper towels for 1 2 minutes before serving. This crucial step allows the filling to set slightly while excess oil drains away, resulting in the perfect crispy exterior and molten interior.
The first time I made these, I accidentally doubled the jalapeños, creating what my husband now calls "dragon rolls." They were fiery hot but mysteriously disappeared by the end of the night anyway. Now we make both regular and spicy versions for parties.
Make Ahead Instructions
These eggrolls are perfect for preparing in advance. You can assemble them completely, place them in a single layer on a baking sheet, and refrigerate them for up to 24 hours before frying. For longer storage, freeze the uncooked eggrolls individually on a baking sheet, then transfer to a freezer bag once solid. They can be fried directly from frozen, just add about 1 2 minutes to the cooking time.
Dipping Sauce Suggestions
While these eggrolls are delicious on their own, a good dipping sauce takes them to the next level. Ranch dressing is the classic pairing, offering cool creaminess against the spicy filling. Sour cream mixed with a touch of lime juice and cilantro makes an excellent homemade option. For heat lovers, try sweet chili sauce or a sriracha mayo blend. My personal favorite is avocado crema made by blending ripe avocado with sour cream, lime juice, and a pinch of salt.
Baked Version Option
If you prefer to avoid frying, these eggrolls can be baked instead. Preheat your oven to 425°F, place the prepared eggrolls seam side down on a parchment lined baking sheet, brush them lightly with oil, and bake for 15 18 minutes until golden and crispy. They wont have quite the same bubbly texture as fried versions but still deliver delicious flavor with less mess and fewer calories.
Recipe FAQs
- → Can I make these bacon jalapeno eggrolls ahead of time?
Yes! You can prepare the eggrolls up to 24 hours ahead. Assemble them completely, place on a parchment-lined tray without touching, cover with plastic wrap and refrigerate. Fry just before serving for the best results.
- → Can these eggrolls be baked instead of fried?
Absolutely! For a lighter version, preheat your oven to 425°F, brush the eggrolls lightly with oil, place on a baking sheet, and bake for 15-20 minutes, turning halfway through, until golden and crispy.
- → How spicy are these eggrolls?
With the seeds and membranes removed from the jalapeños, these eggrolls have a mild to medium heat level. For milder eggrolls, reduce the amount of jalapeño or substitute with bell peppers. For extra heat, leave some seeds in or add a dash of hot sauce to the filling.
- → What dipping sauces pair well with these eggrolls?
Ranch dressing and sour cream are classic pairings, but they also taste great with chipotle mayo, sweet chili sauce, avocado crema, or a simple salsa. The cool, creamy dips help balance the heat from the jalapeños.
- → How do I store and reheat leftover eggrolls?
Store cooled leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F for 10-15 minutes or in an air fryer at 350°F for 3-4 minutes until heated through and crispy again. Avoid microwaving as they'll become soggy.
- → Can I freeze these bacon jalapeno eggrolls?
Yes! Freeze uncooked eggrolls in a single layer on a baking sheet, then transfer to a freezer bag once solid. They'll keep for up to 3 months. Fry them directly from frozen, adding 1-2 minutes to the cooking time. For cooked eggrolls, freeze and reheat in a 350°F oven until hot and crispy.