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This jalapeno popper egg roll recipe transforms the beloved bar appetizer into a portable, crispy package that delivers all the creamy, spicy goodness in every bite. I created these for a Super Bowl party last year and they disappeared faster than any other dish on the table.
I first developed this recipe when looking for a creative appetizer that would impress my foodie friends without keeping me trapped in the kitchen. Now it has become my signature party dish that everyone requests whenever we gather.
Ingredients
- Cream cheese: creates the creamy base that holds everything together and provides that classic popper flavor
- Sharp cheddar cheese: adds that stretchy cheesy goodness and tangy flavor that complements the cream cheese
- Thick cut bacon: brings smoky flavor and crispy texture contrast I recommend cooking until extra crispy
- Jalapeno peppers: provide the essential heat and pepper flavor look for firm peppers with glossy skin
- Garlic powder: enhances all the other flavors without overpowering always use fresh not expired powder
- Egg roll wrappers: create the crispy exterior found in refrigerated section near produce
- Vegetable or canola oil: has high smoke point perfect for frying choose a neutral tasting oil
- Ranch dressing: cools the heat and complements the flavors homemade is best but store bought works
Step-by-Step Instructions
- Prepare the filling:
- Combine softened cream cheese cheddar cheese crumbled bacon diced jalapenos and garlic powder in a large bowl. Mix thoroughly until all ingredients are evenly distributed. Make sure your cream cheese is truly softened for easier mixing otherwise you will have lumps.
- Fill the wrappers:
- Place one egg roll wrapper on a clean flat surface positioned like a diamond. Scoop approximately 1/3 cup of filling onto the center of the wrapper. Be careful not to overfill or the wrapper may split during cooking.
- Roll technique:
- Moisten all four edges of the wrapper with water using your fingertip. Fold the bottom corner up over the filling then fold both side corners toward the center. Roll upward tightly securing the top corner with a bit more water if needed. Press all seams firmly to seal completely.
- Heat the oil:
- Pour oil to a depth of 2 3 inches in a heavy bottomed pot or deep fryer. Heat to exactly 350°F using a thermometer for accuracy. The correct temperature is crucial too cool and the rolls absorb oil too hot and they burn before cooking through.
- Fry in batches:
- Gently place 2 3 egg rolls into the hot oil avoiding overcrowding. Fry until golden brown approximately 2 3 minutes per side turning once halfway through. The wrapper should be crispy and bubbled with a rich golden color.
- Drain and serve:
- Remove egg rolls with a slotted spoon and place on paper towels to absorb excess oil. Allow to cool slightly before serving with ranch dressing for dipping. Serve while still hot for the best texture contrast.
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The jalapenos are really the star ingredient here. I learned through much experimentation that removing the seeds gives just the right amount of heat without overwhelming the other flavors. My brother in law who claims to hate spicy food devoured three of these and asked for the recipe.
Storage Tips
These egg rolls stay crispy for about 2 hours at room temperature making them ideal for parties. If you have leftovers store them in an airtight container in the refrigerator for up to 3 days. To reheat place them in a 350°F oven for 10 minutes or in an air fryer at 375°F for 2 3 minutes. While microwaving works in a pinch it will leave them soggy rather than crispy.
Alternative Cooking Methods
While deep frying creates the most authentic texture you can achieve excellent results with healthier methods. Air frying at 400°F for 7 8 minutes total flipping halfway through produces a remarkably crispy exterior with minimal oil. Baking requires a bit longer about 15 20 minutes at 375°F but still yields delicious results. Whichever method you choose be sure to spray or brush the exterior with a little oil for the best browning.
Make It Your Own
Feel free to customize these egg rolls to suit your taste preferences. For milder rolls substitute half the jalapenos with green bell peppers. Pepper jack cheese can replace cheddar for extra heat lovers. Vegetarians can omit the bacon and add extra cheese or substitute with plant based bacon. For a breakfast version add scrambled eggs to the filling. The possibilities are endless once you master the basic technique.
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Frequently Asked Questions
- → Can I bake these egg rolls instead of frying?
Yes, preheat the oven to 375°F and bake the egg rolls for 15-20 minutes after spraying or brushing them with oil.
- → Can I use an air fryer for this recipe?
Absolutely! Air fry at 400°F for 6-8 minutes, flipping halfway through, until golden brown and crispy.
- → What’s the best dipping sauce for these egg rolls?
Ranch dressing pairs perfectly with the crispy, cheesy rolls, but feel free to use your favorite dipping sauce.
- → Can I make these egg rolls ahead of time?
You can assemble the egg rolls and store them in the refrigerator for up to a day before frying. Fry right before serving for the best texture.
- → How can I adjust the spice level?
For a milder flavor, reduce the amount of diced jalapenos or deseed them thoroughly. For an extra kick, leave some seeds in or add hot sauce to the filling.
- → Can I substitute bacon in this recipe?
Yes, turkey bacon, vegetarian bacon, or crumbled sausage are great alternatives to the traditional bacon.