Jalapeno popper eggrolls
Who loves jalapeno poppers? They’re spicy, creamy, and have bacon. What more can you want? How about we take those flavors up a notch by wrapping them up and deep frying them? I hope you’ll love these jalapeno popper eggrolls and add them to your next game day menu.
Let’s talk jalapenos. You can use fresh or pickled, depending on your personal preference. We’re a fresh jalapeno household, so that’s what we use. Prep the jalapenos by slicing them, removing the seeds and membranes, and then dicing them finely. And we can’t forget the bacon. You can cook bacon a few ways. I normally prefer to bake my bacon in the oven because it helps with clean up. You can pan fry if that’s more your jam. And you can either cook whole pieces and then crumble it or chop it and cook the smaller pieces. But I probably don’t need to tell y’all how to cook bacon. You do you, boo.
Then we’ll make our filling. I like to doctor up plain cream cheese with cheddar cheese, Worcestershire sauce, garlic powder, onion powder, and black pepper. From there, I add in the jalapenos and bacon. Be sure to taste your filling once it’s mixed. You can add salt, but I think that the other ingredients make it salty enough.
Looking for more game day recipes? THE loaded baked potato dip | Cocktail meatballs | Spinach artichoke dip | Buffalo chicken totchos | Bacon cheddar cheese fries
Finally, we’ll assemble our jalapeno popper eggrolls. If you’ve never made eggrolls before, you’ll want to fill these one at a time. Lay one eggroll wrapper on a flat surface. Spread two to three tablespoons of filling down the center of the wrapper. You can eyeball this. I normally use one scoop of a serving spoon. Fold the side corners over the middle of the filling. Take the bottom corner (closest to you), fold it over the filling, and roll the eggroll to close it. Once your eggrolls are assembled, you’ll want to brush them lightly with an egg wash. This will help seal the eggrolls shut and will also help them fry evenly.
And let’s deep fry! If you’re new around here, you’ll learn that I love frying things and that I own a deep fryer. You should buy one, too. If you don’t have a deep fryer, heat up an inch or so of oil in a heavy-sided skillet or Dutch oven. You’ll want the sides of the deep fryer to be high enough that the oil won’t overflow once you add the jalapeno popper eggrolls. Cook for 2-3 minutes per side. I personally like to flip these twice. Remove them from the fryer once they’re nice and brown and drain on a paper towel.
Jalapeno popper eggrolls
- Total Time: 20 minutes
- Yield: 8 1x
Ingredients
- 8 eggroll wrappers
- 1 8-ounce stick of cream cheese, softened
- 2–3 jalapenos, seeded and diced
- 8 slices of bacon, cooked and diced
- 1/3 cup of shredded Cheddar cheese
- 1 teaspoon of Worcestershire sauce
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 1 egg, beaten
Instructions
- Preheat your oil to 350 degrees. Line a plate with paper towels.
- Add the cream cheese, jalapenos, bacon, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, and black pepper to a large bowl and stir until combined.
- In a separate small bowl, lightly scramble the egg.
- Lay one egg roll wrapper on a flat surface like a plate or cutting board. Rotate the wrapper 90 degrees so the wrapper is oriented like a diamond. This isn’t necessary, but it will make folding the egg rolls easier.
- Spread two to three tablespoons of filling evenly along the center of the egg roll wrapper. Fold in the left and right corners. Pull the bottom flap up over the other corners (it should look like an open envelope). Carefully roll the wrapper closed. Repeat with the remaining 7 wrappers.
- Lightly brush both sides of each egg roll with the beaten egg.
- Fry four of the egg rolls in the first batch for 2-3 minutes each. Turn them about halfway through to make sure both sides brown evenly. Remove the egg rolls from the oil and place on the paper towel lined plate. Fry the remaining egg rolls.
- Serve with queso or your favorite dipping sauce.
- Prep Time: 15
- Cook Time: 5
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