Jalapeno Popper Egg Rolls bring all the creamy, spicy, smoky flavor of jalapeño poppers into a crispy, golden egg roll wrapper. Each bite delivers irresistible crunch and bold, cheesy heat.
These crowd-pleasing appetizers are a fusion of classic bar bites and crispy comfort food, making them perfect for game day, parties, or anytime you’re craving indulgent snacking.
What You’ll Need for These Jalapeno Popper Egg Rolls
- Jalapeños – The fiery core of the dish, their bold heat contrasts perfectly with creamy fillings and crisp wrappers.
- Cream cheese – Provides rich, velvety texture and tames the jalapeño’s spicy edge.
- Bacon – Adds salty crunch and smoky flavor, enhancing every bite with savory depth.
- Cheddar cheese – Melts beautifully, bringing sharpness and gooey richness to balance the filling.
- Egg roll wrappers – The crispy vessel that locks in all the cheesy, spicy goodness.
- Peanut oil – Ideal for deep frying, delivering an ultra-crisp exterior without overpowering flavor.
How to Make Jalapeno Popper Egg Rolls: A Quick Look
Cook the bacon until crispy, then crumble and set it aside. Prepare the jalapeños by halving them, removing seeds and cores. Fill half with cream cheese and bacon, the other half with cream cheese and cheddar.
Press the jalapeño halves together to form whole poppers. Wrap each one diagonally in an egg roll wrapper, folding tightly to seal. Fry in batches until golden brown and crispy.
Drain on paper towels and serve hot—either on their own or with your favorite dipping sauce.
Tips, Tricks & Tempting Variations
Wearing gloves when handling jalapeños keeps your hands safe from lingering spice. Don’t skip this if you have sensitive skin.
To turn up the heat, leave a few jalapeño seeds in the filling or mix chopped pickled jalapeños into the cream cheese. For a twist, try pepper jack instead of cheddar, or swap in turkey bacon for a lighter take.
These egg rolls also play well with dips—ranch, chipotle mayo, or even avocado crema can take them to the next level.
Keep ’Em Crispy: Storing & Reheating Tips
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To keep them crisp, reheat in a 375°F oven or air fryer for 5–8 minutes.
Avoid microwaving if possible, as it softens the wrappers. For longer storage, freeze before frying and cook straight from frozen, adding a few extra minutes to the frying time.
Jalapeño Popper Egg Rolls
Ingredients
- 8 oz cream cheese
- 6 fresh jalapeños halved lengthwise, stemmed, cored, and deseeded
- ⅔ cup shredded cheddar cheese
- Oil for frying such as peanut oil
- 4 slices of bacon cooked until crisp and crumbled
- 12 oz package of square egg roll wrappers refrigerated
- ¼ teaspoon salt optional for finishing
Instructions
- Begin by preparing the bacon: cook until crisp, allow to cool, and crumble into small pieces. Set aside. Handle the jalapeños by slicing them in half lengthwise, removing stems, cores, and seeds; use gloves or wash hands thoroughly afterward due to the capsaicin content.
- Fill each jalapeño half with a generous amount of cream cheese. On six of these halves, press in crumbled bacon; on the remaining six, press in shredded cheddar. Gently press the toppings to ensure they adhere.
- Lay out a single egg roll wrapper and dampen all edges with water. Pair one bacon-filled jalapeño half with one cheddar-filled half, aligning them to form a whole popper.
- Position the stuffed pepper diagonally on the center of the wrapper. Fold one of the longer edges over the pepper snugly. Fold the left and right corners toward the center, over the initial fold, creating an envelope shape. Roll tightly toward the remaining corner to seal. Repeat to make six rolls.
- Heat the frying oil in a deep fryer or sturdy pot to 350°F. Carefully fry the rolls in batches until they achieve a deep golden brown, turning as needed for even color.
- Lift each roll from the oil with a slotted spoon and set on paper towels to drain. Sprinkle lightly with salt if desired. Serve warm on their own or accompanied by your preferred dipping sauces.
