Bacon Jalapeño Popper Eggrolls

Bacon Jalapeño Popper Eggrolls

These are the ultimate party appetizer or game-day snack. The filling is a quick mixture of cream cheese, cheddar, crispy bacon, and fresh jalapeños, rolled tightly in eggroll wrappers and baked (or air-fried) until shatteringly crisp. Serve them with cool ranch or a sweet chili dipping sauce.

Ingredients (Makes 10-12 Eggrolls)

For the Filling:

• 8 oz (225g) cream cheese, softened to room temperature

• 1 cup shredded sharp cheddar cheese

• ½ cup shredded mozzarella cheese

• 6 slices bacon, cooked until crispy and finely crumbled

• 3-4 fresh jalapeños, seeded and finely diced (leave some seeds in for extra heat if desired)

• 2 green onions, finely sliced

• 1 garlic clove, minced

• ½ teaspoon smoked paprika

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

For Assembly:

• 10-12 eggroll wrappers

• Small bowl of water (for sealing edges)

• Olive oil spray or vegetable oil, for brushing

For Serving:

• Ranch dressing or chipotle ranch

• Sweet chili sauce

• Fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Preheat the Oven or Air Fryer:

   • Oven: Preheat to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top.

   • Air Fryer: Preheat to 380°F (190°C).

2. Make the Filling: In a large bowl, combine the softened cream cheese, shredded cheddar, shredded mozzarella, crumbled bacon, diced jalapeños, green onions, minced garlic, smoked paprika, salt, and pepper. Stir until everything is evenly distributed and the mixture is smooth and creamy.

3. Fill and Roll the Eggrolls: Lay an eggroll wrapper on a clean work surface with one corner pointing toward you (like a diamond). Place about 2 tablespoons of the filling in the center of the lower third of the wrapper, shaping it into a compact log. Fold the bottom corner up and over the filling, tucking it snugly. Fold the left and right corners in toward the center. Continue rolling away from you, keeping everything tight. When you reach the top corner, dip your finger in water and moisten the inside of the top point, then press to seal. Repeat with remaining wrappers and filling.

4. Bake or Air Fry to Crispy Perfection:

   • Oven Method: Arrange the eggrolls seam-side down on the wire rack over the baking sheet. Spray or brush the tops and sides generously with oil—this is essential for crispiness. Bake for 15-18 minutes, flipping halfway through and spraying the second side, until the eggrolls are golden brown, crisp, and the filling is heated through.

   • Air Fryer Method: Place the eggrolls in a single layer in the air fryer basket, seam-side down. Spray or brush with oil. Air fry for 8-10 minutes, flipping halfway, until deeply golden and crispy.

5. Rest and Serve: Let the eggrolls cool for 3-5 minutes on a wire rack—the filling will be molten hot. Slice each eggroll in half on the diagonal to reveal the creamy, cheesy, bacon-studded center. Arrange on a platter and serve with bowls of ranch dressing and sweet chili sauce for dipping. Garnish with fresh cilantro or parsley.

Make It Your Own:

• Extra Heat: Use pepper jack cheese in place of mozzarella, or add a finely minced habanero.

• Buffalo Twist: Add a tablespoon of buffalo hot sauce to the cream cheese mixture.

• Air Fryer Bonus: For an even crunchier shell, lightly spray the eggrolls with cooking spray a second time halfway through air frying.