Q1: Can I make jalapeño popper egg rolls in advance?

Yes, you can assemble them ahead of time and store them in the fridge for up to 24 hours or freeze them uncooked for up to 2–3 months. Fry or bake straight from frozen—just add a few minutes to the cooking time.

Q2: Are these egg rolls very spicy?

Not necessarily. Removing the seeds and membranes from the jalapeños significantly reduces their heat. For an extra mild version, substitute with green bell peppers or mild chilis.

Q3: Can I bake or air-fry instead of deep-frying?

Absolutely. For a lighter version, bake them at 375°F for 15–20 minutes or air fry at 400°F for 6–8 minutes, flipping halfway through. They still come out crispy and golden.

Q4: What dipping sauces go best with these egg rolls?

Ranch dressing is the classic choice, but you can also use chipotle mayo, blue cheese dip, sweet chili sauce, or even avocado crema to complement the flavors.

Jalapeño Popper Egg Rolls

Name: Jalapeño Popper Egg Rolls
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: American
Ingredients: 8 ounces cream cheese, softened; 1 cup sharp cheddar cheese, shredded; 8 strips thick-cut bacon, cooked and crumbled (about 1 cup); 4 large jalapeño peppers, seeded and finely diced; 1 teaspoon garlic powder; 10 egg roll wrappers; Vegetable or canola oil, for frying; Ranch dressing, for dipping

Description

These crispy jalapeño popper egg rolls are filled with a creamy blend of cheese, bacon, and jalapeños—perfect for beginner cooks and party appetizers.

Ingredients

Scale

8 ounces cream cheese, softened
1 cup sharp cheddar cheese, shredded
8 strips thick-cut bacon, cooked and crumbled (about 1 cup)
4 large jalapeño peppers, seeded and finely diced
1 teaspoon garlic powder
10 egg roll wrappers
Vegetable or canola oil, for frying
Ranch dressing, for dipping

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Instructions

In a large mixing bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, diced jalapeños, and garlic powder until fully mixed.
Lay one egg roll wrapper flat in a diamond shape. Spoon 1/3 cup of the filling into the center. Wet the edges with water.
Fold the bottom corner over the filling, then fold in the sides and roll tightly to seal.
Heat 2–3 inches of oil in a deep pot to 350°F.
Fry egg rolls in batches of 2–3, turning until golden brown, about 2–3 minutes per side.
Remove and drain on paper towels. Let cool slightly before serving with ranch dressing.

Notes

To reduce spice, remove all seeds and membranes from jalapeños or substitute with a milder pepper.
You can bake at 375°F for 15–20 minutes or air fry at 400°F for 6–8 minutes as a healthier option.
Freeze uncooked rolls and fry directly from frozen by adding a few extra minutes to cook time.
Use a thermometer to maintain oil temperature at 350°F for best frying results.

Prep Time: 15 minutes
Cook Time: 6 minutes
Category: Appetizer
Method: Frying (also air fryer or baking option)
Cuisine: American

Nutrition

Serving Size: 1 egg roll
Calories: 330
Sugar: 1g
Sodium: 460mg
Fat: 24g
Saturated Fat: 9g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 9g
Cholesterol: 45mg