Hey there, fellow foodies! Are you ready to spice up your snack game or add a little excitement to your next gathering? Today, I’m thrilled to share with you a recipe that combines the creamy, cheesy goodness of jalapeño poppers with the crispy, portable fun of eggrolls. Say hello to Bacon Jalapeño Popper Eggrolls! This creative twist on a classic favorite is not only delicious but also surprisingly easy to make. Whether you’re a fan of spicy appetizers or just looking for something new to wow your friends, this recipe is a must-try. And the best part? It’s ready in just five easy steps!
Why You’ll Love This Recipe
- Perfect blend of spicy and savory flavors
- Easy to customize based on your taste preferences
- Can be made ahead of time for convenience
- Great as an appetizer, snack, or even a light meal
- Works beautifully in a slow cooker for hands-off cooking
Ingredients
Here’s what you’ll need to make these Bacon Jalapeño Popper Eggrolls. Don’t worry if you need to make substitutions—there are plenty of options to suit your dietary preferences and what you have on hand!
Full ingredient list with measurements is provided in the printable recipe card below.
How to Make the Recipe
Let’s dive into the step-by-step process. Don’t worry, it’s easier than you think!
In a large mixing bowl, combine 8 oz softened cream cheese, 1 cup shredded cheddar cheese, 6 slices crumbled bacon, and 4–5 finely chopped jalapeños (seeds removed for less heat). If using, add 1 tbsp garlic powder, 1 tbsp onion powder, ¼ tsp salt, and ¼ tsp black pepper. Mix well until the filling is smooth and evenly incorporated.
Use a fork or spatula to blend the filling, and taste to adjust seasoning, adding more jalapeño or salt as needed.
Lay one of the 15 eggroll wrappers flat on a clean surface, with a corner pointing toward you (diamond shape). Place about 2 tbsp of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in the side corners tightly. Roll the wrapper toward the top corner, sealing the edge with a dab of water from a small bowl. Press firmly to ensure a tight seal.
Repeat with the remaining wrappers and filling, placing assembled eggrolls on a tray and covering with a damp cloth to prevent drying out. Work in batches to keep wrappers pliable, and ensure eggrolls are tightly rolled to prevent filling leakage during cooking.
Lightly grease the slow cooker insert with 1 tbsp vegetable oil or cooking spray to prevent sticking. Place the assembled eggrolls in a single layer in the slow cooker, seam side down. If needed, stack a second layer gently, ensuring they don’t overlap too much. Pour ¼ cup chicken or vegetable broth around (not over) the eggrolls to maintain moisture without softening them excessively.
Use a small rack or crumpled foil balls to elevate the eggrolls slightly, keeping them out of the broth to maintain texture. Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until the eggrolls are heated through and the filling is melty and warm. Check doneness early to avoid overcooking, as slow cookers vary and wrappers can become too soft if overdone.
Avoid lifting the lid during cooking to maintain consistent heat, and handle eggrolls gently to prevent tearing. For a crispy exterior (mimicking the fried or baked version), transfer the cooked eggrolls to a parchment-lined baking sheet and bake at 400°F (200°C) for 5–7 minutes, or air fry at 375°F (190°C) for 3–5 minutes, until golden and crisp.
Pro Tips for Making the Recipe
Here are some helpful tips to ensure your Bacon Jalapeño Popper Eggrolls turn out perfectly every time:
- Make sure to handle the eggroll wrappers gently to avoid tearing.
- If you’re short on time, you can skip the slow cooker and bake or air fry the eggrolls directly after assembling them.
- For an extra crispy exterior, lightly brush the eggrolls with oil before baking or air frying.
- Let the eggrolls cool slightly before serving to prevent the filling from oozing out.
How to Serve
Now comes the fun part—serving! These Bacon Jalapeño Popper Eggrolls are delicious on their own, but they’re even better with a selection of dipping sauces. Here are a few of my favorites:
- Ranch dressing for a creamy, cooling contrast
- Spicy mayo for an extra kick
- Salsa for a fresh, tangy element
- Sour cream for a classic dip
Garnish with a sprinkle of fresh parsley or extra crumbled bacon for a vibrant finish. Pair with a side of coleslaw, potato wedges, or a light salad for a complete appetizer spread. If you’re looking for more ideas, check out this Chicken Caesar Wrap recipe for another quick and delicious meal option.
Make Ahead and Storage
One of the best things about this recipe is how easy it is to make ahead. You can assemble the eggrolls up to a day in advance and store them in an airtight container in the fridge until you’re ready to cook them. If you have leftovers, they can be stored in the fridge for up to 3 days. Simply reheat them in the oven or air fryer until crispy again.
And there you have it—Bacon Jalapeño Popper Eggrolls that are as easy as they are impressive. Whether you’re planning a party, a quick family dinner, or just need a new snack idea, this recipe is sure to become a favorite. Happy cooking, and don’t forget to share those delicious creations with your friends and family!
Looking for more inspiration? Check out these related recipes:
Enjoy your delicious Bacon Jalapeño Popper Eggrolls and happy cooking!
Bacon Jalapeño Popper Eggrolls Recipe
Ingredients
- 8 oz Cream Cheese Softened
- 1 cup Shredded Cheddar Cheese
- 6 slices Bacon Cooked and crumbled
- 4–5 Fresh Jalapeños Finely chopped, seeds removed for less heat
- 15 Eggroll Wrappers
- 1 tbsp Vegetable Oil
- 1 tbsp Garlic Powder Optional
- 1 tbsp Onion Powder Optional
- ¼ tsp Salt
- ¼ tsp Black Pepper
- ¼ cup Chicken or Vegetable Broth
- ½ cup Ranch Dressing
- ½ cup Spicy Mayo
- ½ cup Salsa
- ½ cup Sour Cream
Instructions
- Mix cream cheese, cheddar cheese, bacon, and jalapeños in a bowl. Add garlic powder, onion powder, salt, and pepper if using. Mix well.
- Lay an eggroll wrapper flat, place 2 tbsp of filling in the center, and fold the bottom corner over the filling. Fold the side corners tightly and roll toward the top corner, sealing with water.
- Repeat with remaining wrappers and filling. Place eggrolls seam side down in a slow cooker greased with vegetable oil.
- Pour ¼ cup of broth around the eggrolls. Cook on low for 3-4 hours or high for 1.5-2 hours until heated through.
- For a crispy exterior, bake at 400°F for 5-7 minutes or air fry at 375°F for 3-5 minutes. Serve hot with ranch dressing, spicy mayo, salsa, or sour cream.