Jalapeño Popper Egg Rolls

Jalapeño Popper Egg Rolls – Crispy, Cheesy, & Totally Addictive!

Ingredients

Cream cheese – 8 oz, softened

Cheddar cheese – 1 cup, shredded

Monterey Jack cheese – 1 cup, shredded (or use pepper jack for extra spice)

Fresh jalapeños – 4–5, seeded and finely diced

Bacon – 6 strips, cooked and crumbled

Garlic powder – ½ teaspoon

Smoked paprika – ¼ teaspoon

Egg roll wrappers – 12 to 14

Water – small bowl, for sealing edges

Oil for frying – vegetable or canola

Instructions

1. Prepare the filling

In a large mixing bowl, combine the softened cream cheese, cheddar, Monterey Jack, diced jalapeños, crumbled bacon, garlic powder, and smoked paprika.

Mix until smooth and evenly blended.

2. Fill and roll

Place an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape).

Spoon 2–3 tablespoons of filling into the center.

Fold the sides over the filling, then roll tightly from the bottom up.

Brush the edges with a little water to seal. Repeat with remaining wrappers.

3. Fry until crispy

Heat oil in a deep skillet or fryer to 350°F (175°C).

Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crisp.

Transfer to a paper towel–lined plate to drain excess oil.

4. Serve

Serve immediately with dipping sauces like ranch, chipotle mayo, or sour cream.

Tips

Bake instead: Lightly brush with oil and bake at 400°F (200°C) for 15–18 minutes, flipping halfway.

Extra flavor: Add a handful of chopped green onions to the filling.

Make-ahead: Assemble, freeze, and fry straight from frozen—just add 1–2 extra minutes to the cook time.