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Close-up handheld photo of sliced Jalapeno Popper Egg Rolls showing melted white cream cheese, orange cheddar, and green jalapenos. (Jalapeno Popper Egg Rolls)

Jalapeno Popper Egg Rolls with Molten Cheese and Crispy Bacon

These Jalapeno Popper Egg Rolls feature a bubbly, golden-brown crust stuffed with molten cream cheese, sharp orange cheddar, fresh jalapenos, and crispy bacon. A perfect spicy appetizer for game day or parties.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 14 egg rolls
Course: Appetizer, Snack
Cuisine: American, Fusion
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Filling and Wrappers
  • 8 oz cream cheese softened, white
  • 1.5 cups cheddar cheese shredded, orange
  • 5 large jalapenos finely diced
  • 6 slices bacon cooked crispy and chopped
  • 14 count egg roll wrappers
  • 4 cups vegetable oil for frying
  • 0.5 cup ranch dressing for dipping

Equipment

  • 1 Dutch Oven or Heavy Pot For deep frying
  • 1 Digital Candy Thermometer To monitor oil temperature
  • 1 Wire cooling rack Prevents sogginess

Instructions
 

Preparation
  1. Fry bacon slices until dark brown and crispy. Drain on paper towels and chop into small chunks.
  2. In a bowl, combine softened cream cheese, shredded orange cheddar, diced jalapenos, and bacon chunks until well incorporated.
Assembling
  1. Place 2 tablespoons of filling on each wrapper. Fold in sides and roll tightly, sealing the edge with a dab of water.
Frying
  1. Heat oil to 350°F (175°C). Fry rolls in batches for 3-5 minutes until the exterior is bubbly and golden-brown.
  2. Remove to a wire rack to drain. Slice diagonally and serve with white ranch dipping sauce.

Notes

Use a thermometer to keep oil at 350°F to ensure the bubbly texture.
Do not overfill the wrappers or they may burst during frying.
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