Bacon Jalapeño Popper Eggrolls Recipe
A creative twist on traditional eggrolls, combining the creaminess of jalapeño poppers with the crunch of eggrolls.
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.
Notes
Ensure a tight seal on the eggrolls to prevent filling leakage during cooking.