Introduction

Popper eggrolls combine the spicy kick of jalapenos with creamy, cheesy filling wrapped in a crispy egg roll wrapper. These addictive bites are perfect as an appetizer or snack for any casual gathering.

The image shows four golden-brown crispy egg rolls on a white plate with a white marbled texture underneath. Two egg rolls are whole with a bubbly, crunchy shell, while two are cut in half, revealing a creamy white filling mixed with bright green chopped scallions and small, dark red-brown crispy bacon pieces. The egg rolls are stacked closely, with some scallion pieces scattered on the plate. The lighting highlights the shiny, textured surface of the fried rolls and the fresh colors of the filling, photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 large jalapenos
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup cooked and crumbled bacon
1/4 cup chopped green onions
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 package (12 count) egg roll wrappers
1 large egg, beaten (for egg wash)
Vegetable oil, for frying
Optional: Ranch dressing or your favorite dipping sauce, for serving

Instructions

Step 1: Wear gloves to prepare the jalapenos. Cut each jalapeno in half lengthwise and remove seeds and membranes with a small spoon, leaving some seeds if you prefer extra spice.
Step 2: In a medium bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, chopped green onions, garlic powder, and black pepper. Mix well until creamy and evenly combined.
Step 3: Carefully fill each jalapeno half with the cream cheese mixture, being careful not to overstuff.
Step 4: Set up a clean, dry workspace with egg roll wrappers, stuffed jalapenos, beaten egg, and a small bowl of water ready for assembly.
Step 5: Place one egg roll wrapper on the surface in a diamond shape with a point facing you.
Step 6: Position one or two stuffed jalapeno halves horizontally across the center, closer to the bottom point of the wrapper.
Step 7: Fold the bottom corner of the wrapper over the jalapenos, tucking tightly to secure the filling.
Step 8: Fold the left and right corners inward toward the center, pressing gently to seal the edges.
Step 9: Brush the top corner of the wrapper with the beaten egg, then roll the egg roll tightly away from you, pressing firmly to seal the edge.
Step 10: Repeat the rolling process with remaining wrappers and stuffed jalapenos. Keep assembled egg rolls covered with a damp paper towel to prevent drying out.
Step 11: Heat 2-3 inches of vegetable oil in a large pot or deep fryer over medium-high heat to 350-375°F (175-190°C).
Step 12: Fry the egg rolls in batches of 3-4, avoiding overcrowding the pot.
Step 13: Fry for 2-3 minutes per side or until golden brown and crispy, flipping occasionally for even cooking.
Step 14: Remove egg rolls with a slotted spoon and drain on a wire rack lined with paper towels.
Step 15: Continue frying remaining egg rolls in batches.
Step 16: Let the egg rolls cool slightly before serving.
Step 17: Serve warm with ranch dressing or your preferred dipping sauce.
Step 18: Enjoy your crispy, cheesy popper eggrolls!

Tips & Variations

Wear gloves when handling jalapenos to avoid irritation.
For extra smoky flavor, substitute cooked bacon with smoked sausage or add a pinch of smoked paprika to the filling.
Use turkey bacon for a leaner option without losing flavor.
Swap out cheddar cheese for pepper jack for a spicier kick.
Bake instead of fry by spraying egg rolls with oil and baking at 425°F (220°C) for 15-20 minutes until crispy.

Storage

Store leftover popper eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for 8-10 minutes to maintain crispiness. Avoid microwaving as it can make the wrappers soggy.

How to Serve

The image shows a plate of four golden-brown rolled egg rolls with a crispy, bubbly texture on their outer shells. Two egg rolls are positioned on the bottom, partially covered by two on the top, all placed on a white plate. The top rolls are cut open, revealing a creamy, white melted cheese filling with visible slices of green jalapeño peppers and small cubes of crispy dark red bacon. The bacon and jalapeño pieces also sprinkle on top and around the plate, adding pops of green and red against the warm golden-brown egg rolls. The plate sits on a wooden surface with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these ahead of time?

Yes, you can assemble the egg rolls and keep them covered in the refrigerator for a few hours before frying. Just bring them to room temperature before frying for best results.

Are these very spicy?

The heat level depends on how many seeds and membranes you leave in the jalapenos. Removing most will mellow the spice, but you can leave some for extra kick. Using pepper jack instead of cheddar will also increase spiciness.