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This genius mashup of creamy jalapeño poppers and crispy eggrolls creates the ultimate party appetizer that disappears faster than I can fry them. The contrast between the crunchy exterior and the molten cheese filling studded with bacon and spicy jalapeños is simply irresistible.
I first made these for a playoff game watch party at my house, and they've become the most requested appetizer whenever friends come over. My brother-in-law once ate seven in one sitting and still talks about them months later.
Ingredients
- Eggroll wrappers: these thin sheets create the perfect crispy shell and are typically found in the produce section near tofu
- Cream cheese: use full-fat for the creamiest texture and allow it to soften completely for easier mixing
- Cheddar cheese: opt for freshly shredded rather than pre-shredded for better melting properties
- Bacon: cook until extra crispy for maximum texture contrast in the filling
- Jalapeño peppers: control the heat by removing seeds and membranes or leave some in for extra kick
- Green onion: adds a fresh bite that balances the rich filling
- Garlic powder: provides depth without overpowering the other flavors
- Salt and pepper: enhances all the flavors in the filling
- Vegetable oil: choose one with a high smoke point like canola or peanut oil for frying
Step-by-Step Instructions
- Prepare the filling:
- Combine softened cream cheese, shredded cheddar, crumbled bacon, chopped jalapeños, green onion, garlic powder, salt, and pepper in a mixing bowl. Stir until completely incorporated. Make sure your cream cheese is truly room temperature for easiest mixing.
- Roll the eggrolls:
- Place an eggroll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling diagonally across the center. Be careful not to overfill or they may burst during frying.
- Fold and seal:
- Fold the bottom corner over the filling, then fold both side corners toward the center. Roll tightly upward to create a sealed package, using a small amount of water on the final corner to seal it closed. The tighter you roll, the less likely they are to leak.
- Heat the oil:
- Pour vegetable oil into a deep skillet or fryer to a depth of at least 2 inches and heat to 350°F. Use a thermometer for accuracy as proper oil temperature ensures crispy, not greasy, eggrolls.
- Fry to golden perfection:
- Carefully add eggrolls seam-side down, working in batches of 3-4 to avoid overcrowding. Fry for 3-4 minutes, turning occasionally until every side achieves a beautiful golden brown color and crispy texture.
- Drain excess oil:
- Transfer fried eggrolls to a paper towel-lined plate, allowing them to drain and cool slightly before serving. This removes excess oil and prevents burned mouths from overeager tasting.
- Serve with dipping sauce:
- Arrange on a serving platter alongside ranch dressing, sour cream, or a spicy mayo for dipping. The cool creaminess of these sauces perfectly complements the spicy filling.
These eggrolls remind me of my first apartment when I would experiment with fusion recipes to impress new friends. The jalapeños are definitely the star ingredient here. I especially love watching first-timers bite in and experience that moment of surprise when the creamy filling meets the crispy exterior.
Make-Ahead and Storage
These eggrolls are perfect for preparing in advance. You can assemble them completely, place them on a parchment-lined baking sheet without touching, cover with plastic wrap, and refrigerate for up to 24 hours before frying. For longer storage, freeze the uncooked eggrolls individually on a baking sheet, then transfer to a freezer bag once solid. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Customization Options
The basic recipe is fantastic, but feel free to make it your own. Try adding shredded chicken for a heartier version, substitute pepper jack for cheddar to increase the spice level, or include corn kernels for a sweet contrast to the heat. Vegetarians can skip the bacon and add extra cheese or even black beans. If you prefer baking to frying, brush with oil and bake at 425°F for 15-18 minutes, turning halfway through.
Serving Suggestions
While these eggrolls make a perfect party appetizer on their own, they can also be transformed into a complete meal. Serve alongside a crisp green salad dressed with a light vinaigrette to balance the richness. For a fun dinner concept, create a DIY dipping sauce bar with ranch, chipotle mayo, avocado crema, and sweet chili sauce. These also pair beautifully with Mexican-inspired soups or alongside grilled meats at a barbecue.
Frequently Asked Questions
- → Can I bake these eggrolls instead of frying them?
Yes! Preheat your oven to 425°F, place the assembled eggrolls on a baking sheet lined with parchment paper, spray or brush them lightly with oil, and bake for 15-20 minutes until golden and crispy, turning halfway through cooking.
- → How can I make these less spicy?
To reduce the heat, make sure to remove all seeds and membranes from the jalapeños, or substitute with milder peppers like poblano or bell peppers. You can also reduce the amount of jalapeño used.
- → Can I make these ahead of time?
Yes! You can prepare the filling and assemble the eggrolls up to 24 hours in advance. Store them in the refrigerator, separated by parchment paper. Fry them just before serving for best results.
- → What dipping sauces pair well with these eggrolls?
Ranch dressing, sour cream, chipotle mayo, avocado crema, or sweet chili sauce all pair wonderfully with these eggrolls. For extra flavor, mix some fresh herbs or lime juice into your dip of choice.
- → Can I use an air fryer to cook these?
Absolutely! Preheat your air fryer to 375°F, lightly spray the eggrolls with oil, then cook for 8-10 minutes, turning halfway through until they're golden and crispy.
- → How do I store and reheat leftovers?
Store leftover eggrolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven or air fryer for 5-7 minutes until heated through and crispy again. Avoid microwaving as this will make them soggy.