Bacon Jalapeño Popper Eggrolls are everything you love about a classic jalapeño popper—creamy cheese, smoky bacon, and a little spicy kick—wrapped up in a crispy, golden eggroll shell. They’re crunchy on the outside, melty on the inside, and completely irresistible. If you’re looking for an appetizer that disappears the second it hits the table, this is it.

Perfect for game day, parties, potlucks, or anytime snacking cravings hit, these eggrolls combine two fan-favorite appetizers into one epic bite. They fry up quickly, hold their shape beautifully, and pair perfectly with a variety of dipping sauces.

Why These Eggrolls Are a Crowd Favorite

The magic of bacon jalapeño popper eggrolls lies in contrast. The crunchy wrapper gives way to a rich, creamy filling that’s balanced by the smoky saltiness of bacon and the gentle heat of jalapeños. Cream cheese keeps the filling smooth and indulgent, while shredded cheese adds stretch and depth.

Unlike traditional jalapeño poppers, eggrolls are easier to serve, less messy, and perfect for dipping. They also stay crispy longer, making them ideal for entertaining.

Ingredients

12 eggroll wrappers
8 oz cream cheese, softened
1½ cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 fresh jalapeños, seeded and finely diced
2 green onions, thinly sliced
½ teaspoon garlic powder
½ teaspoon black pepper
Oil, for frying

Instructions

In a mixing bowl, combine cream cheese, shredded cheddar cheese, bacon, jalapeños, green onions, garlic powder, and black pepper. Mix until smooth.
Lay an eggroll wrapper on a clean surface in a diamond shape.
Spoon 2–3 tablespoons of filling into the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides and roll tightly. Seal the edge with a little water.
Heat oil in a deep skillet or fryer to 350°F (175°C).
Fry eggrolls in batches for 2–3 minutes per side, until golden brown and crispy.
Remove and drain on paper towels.
Serve hot with your favorite dipping sauce.