Bacon Jalapeño Popper Eggrolls

Cook the bacon until crispy, then crumble it into small pieces. Set aside.

In a large bowl, combine the crumbled bacon, shredded cheddar cheese, garlic powder, salt, black pepper, and diced jalapeños. If using cream cheese, add it to the mixture for a creamy texture. Mix until well combined.

2️⃣ Assemble the Eggrolls:

Lay one eggroll wrapper on a clean surface, with one corner pointing towards you.

Place about 2 tablespoons of the filling in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides. Roll tightly, sealing the edges with a small amount of water to keep the eggroll closed. Repeat with the remaining wrappers and filling.

3️⃣ Fry the Eggrolls:

Heat a couple of inches of oil in a deep pan or skillet over medium-high heat. Once the oil is hot (about 350°F or 175°C), carefully place the eggrolls into the oil.

Fry in batches, turning occasionally, until the eggrolls are golden brown and crispy, about 4-5 minutes.

Remove from the oil and place on a paper towel-lined plate to drain excess oil.

4️⃣ Serve:

Serve the Bacon Jalapeño Popper Eggrolls warm, with dipping sauces like ranch, blue cheese, or your favorite hot sauce.

Serving and Storage Tips