Go Back
A close-up shot of the creamy jalapeño popper filling being mixed in a bowl, showing chunks of jalapeño, bacon, and cheese.

Jalapeño Popper Egg Rolls: The Ultimate Crispy & Creamy Appetizer

Learn how to make the best Jalapeño Popper Egg Rolls with a creamy, spicy filling of cream cheese, cheddar, bacon, and jalapeños. This recipe includes easy-to-follow instructions for frying, baking, or air frying for the perfect crispy appetizer.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 egg rolls
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese softened to room temperature
  • 1 cup shredded sharp cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 3 jalapeños finely diced, seeds and membranes removed for less heat
  • 2 green onions thinly sliced
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 12 egg roll wrappers
  • 3 cups neutral oil for frying (e.g., canola or vegetable)
  • 1 small bowl water for sealing

Equipment

  • 1 Large Skillet (for bacon)
  • 1 Mixing Bowl
  • 1 Heavy-Bottomed Pot or Air Fryer or Baking Sheet

Method
 

  1. In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, diced jalapeños, green onions, garlic powder, and onion powder. Mix until everything is well combined.
  2. Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2-3 tablespoons of filling onto the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Use a dab of water on the top corner to seal the edge.
  3. Heat oil in a heavy-bottomed pot to 350°F (175°C). Carefully fry the egg rolls in batches for 3-5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack.
  4. Preheat air fryer to 400°F (200°C). Spray the egg rolls with cooking spray and place them in the basket in a single layer. Air fry for 8-12 minutes, flipping halfway, until crisp and golden.
  5. Preheat oven to 425°F (220°C). Place egg rolls on a parchment-lined baking sheet and brush lightly with oil. Bake for 15-20 minutes, flipping halfway through, until golden brown.
  6. Serve hot with your favorite dipping sauce like ranch or sweet chili sauce.

Notes

Make-Ahead Tip: Assemble the egg rolls up to a day in advance and store them covered in the refrigerator before cooking.
Freezing Tip: Freeze uncooked egg rolls in a single layer on a baking sheet, then transfer to a freezer bag for up to 3 months. Cook from frozen, adding a few extra minutes to the cook time.