Bacon Jalapeno Popper Egg Rolls - Party Food Appetizers
Some food memories stick with you forever, and for me, jalapeño poppers fall firmly into that category. I still remember being a teenager at Applebee’s, ordering them for the first time, and thinking, wait… food can taste like this?! Creamy, spicy, crispy, and then that sweet jalapeño jelly for dipping—absolute magic. IMO, it was love at first bite.
Fast forward a few years (okay, maybe more than a few 😄), and I started wondering… what happens when you take that iconic flavor combo and wrap it in a crispy egg roll shell? Answer: pure snack-time brilliance. And because we’re not here to make boring food, bacon had to join the party. Because bacon makes everything better. That’s just science.
These Bacon Jalapeño Popper Egg Rolls are the kind of snack that disappears fast. Crunchy on the outside, melty and cheesy on the inside, with just enough heat to keep things interesting. Serve them hot with jalapeño jelly or your favorite dipping sauce, and watch everyone hover around the platter like it’s the last food on earth.
Whether you’re planning Football Food, building your Super Bowl Food menu, or just need reliable Party Food Appetizers, this recipe delivers every single time. They’re perfect as Appetizers Easy Finger Food, ideal for game day spreads, and guaranteed crowd-pleasers.
Love versatile snacks? This one checks all the boxes for Egg Roll Recipes, Finger Food Appetizers, and Recipes Appetizers And Snacks that actually feel fun to make and eat. Honestly, these belong on any list of Best Appetizer Recipes and Easy Appetizer Recipes—no debate needed.
So grab your egg roll wrappers, cue up the fryer (or oven!), and get ready to hear, “Who made these?!” more than once. FYI, you may want to double the batch.
Bacon Jalapeno Popper Egg Rolls - Party Food Appetizers
Ingredients
- 10 strips of bacon
- 2 fresh jalapeños
- 8 ounces cream cheese, softened
- 1 cup cheddar cheese, freshly grated
- 8 egg roll wrappers
- Vegetable oil, for frying (about 1 inch deep in the pan)
- Optional for dipping: jalapeño jelly, sweet Thai chili sauce, or ranch
Directions
- Start by cutting the bacon into small chunks using kitchen scissors or a knife. Add the pieces to a skillet set over medium heat and cook until crisp and golden, about 5 minutes. Stir occasionally so they brown evenly. Once done, transfer the bacon to a paper towel-lined plate to drain excess grease.
- Next, prep the jalapeños. Remove the stems, seeds, and white membranes, then finely chop only the green flesh. This keeps the flavor while avoiding overpowering heat.
- In a mixing bowl, combine the crispy bacon, diced jalapeños, softened cream cheese, and shredded cheddar. Stir until the mixture is smooth and evenly blended.
- Place an egg roll wrapper on a flat surface, positioned like a diamond with one corner facing you. Spoon a line of filling across the center. Lightly moisten the edges of the wrapper with water, fold in the sides, roll from the bottom corner over the filling, and continue rolling tightly into a sealed egg roll. Repeat until all wrappers are filled.
- Heat vegetable oil in a small saucepan or skillet to about 350°F, making sure the oil reaches roughly 1 inch deep. Fry the egg rolls in batches of two or three, turning as needed, until golden brown on all sides—about 1 to 2 minutes per side. Remove and drain on paper towels.
- Serve immediately with jalapeño jelly, sweet Thai chili sauce, or ranch dressing for dipping.
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