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Popper Eggrolls Recipe

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★★★★★

4.5 from 119 reviews

Delicious and spicy Popper Eggrolls combining the classic flavors of jalapeno poppers wrapped in crispy golden egg roll wrappers. Stuffed with a creamy bacon and cheddar cheese filling, these fried eggrolls are perfect as a party appetizer or snack served with your favorite dipping sauce.

Ingredients

Scale

Jalapeno Filling

  • 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

Eggrolls & Frying

  • 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

  1. Prepare the Jalapenos: Wear gloves to protect your hands from the spicy oils. Cut each jalapeno in half lengthwise and remove most seeds and membranes with a small spoon, leaving some seeds if you desire extra heat.
  2. Make the Cream Cheese Filling: In a medium bowl, combine softened cream cheese, shredded cheddar, crumbled bacon, green onions, garlic powder, and black pepper. Mix thoroughly until creamy and well incorporated.
  3. Stuff the Jalapenos: Carefully spoon the cream cheese mixture into each jalapeno half, making sure not to overfill to avoid spilling during wrapping.
  4. Prepare Your Work Station: Lay out a clean surface with egg roll wrappers, stuffed jalapenos, beaten egg, and a small bowl of water for sealing edges.
  5. Position the Wrapper: Place one egg roll wrapper on the work surface in a diamond shape with one point facing toward you.
  6. Add the Filling: Arrange one or two stuffed jalapeno halves horizontally across the center of the wrapper near the point closest to you.
  7. Fold the Bottom Corner: Fold the bottom corner of the wrapper over the jalapenos snugly to encase them.
  8. Fold the Sides: Fold in the left and right corners toward the center and press firmly to seal the edges.
  9. Roll and Seal: Brush the top corner with beaten egg as a glue, then roll tightly away from you, pressing to seal completely.
  10. Repeat Wrapping: Repeat the wrapping process with remaining wrappers and stuffed jalapenos, keeping finished egg rolls covered with a damp towel to prevent drying out.
  11. Heat the Oil: Pour 2-3 inches of vegetable oil into a large pot or deep fryer and heat over medium-high heat until it reaches 350-375°F (175-190°C).
  12. Fry in Batches: Carefully place 3-4 egg rolls into the hot oil without overcrowding to maintain oil temperature.
  13. Fry Until Golden Brown: Fry for 2-3 minutes per side, flipping occasionally, until the egg rolls are crispy and golden brown.
  14. Remove and Drain: Use a slotted spoon to remove the egg rolls and place them on a wire rack lined with paper towels to drain excess oil.
  15. Repeat Frying: Continue frying remaining egg rolls in batches until all are cooked.
  16. Cool Slightly: Allow the egg rolls to cool for a few minutes to avoid burning your mouth.
  17. Serve with Dipping Sauce: Serve warm accompanied by ranch dressing or your preferred dipping sauce for a perfect bite.
  18. Enjoy! Dive into these crispy, creamy, and spicy popper egg rolls immediately for the best flavor and texture.

Notes

  • Wear gloves when handling jalapenos to avoid irritation from the seeds and oils.
  • Make sure the filling isn’t overstuffed to prevent the wrappers from tearing while rolling or frying.
  • Keep wrapped egg rolls covered with a damp towel before frying to prevent them from drying out.
  • Maintain the oil temperature between 350-375°F for optimal frying results.
  • Do not overcrowd the pot while frying to keep the oil temperature consistent.
  • Try substituting cream cheese with a dairy-free version to make this recipe vegan-friendly.

Keywords: popper eggrolls, jalapeno poppers, egg roll appetizer, fried appetizers, cheesy bacon eggrolls

Find it online: https://cheframi.com/popper-eggrolls-recipe/