So this is the story of how Bacon Jalapeno Popper Egg Rolls came to be.
I first had a jalapeno popper at Applebee’s when I was a teenager.
I fell in love with them, especially with the jalapeno jelly for dipping.
Something about that sweet, spicy, creamy combo had me obsessed.
Recreating that combo into an egg roll seemed like a perfectly great idea, and why not add bacon into the mix as well, right?!
I mean, bacon makes everything better 🙂
I cook pretty healthy during the week so I can splurge a little on the weekends.
My husband and I either go out or have, what we call, snacky snack dinners.
Ok, ok, I call them that…he may lose man points for saying “snacky snack” 😉
So, these Bacon Jalapeno Popper Egg Rolls were actually our Friday night dinner.
How to Make Bacon Jalapeno Popper Egg Rolls
First, cook some bacon in a skillet over medium heat.
I cut it right in the skillet with kitchen scissors.
It takes 5 to 7 minutes and then drain on paper towels.
Mix together cooked bacon crumbles, diced jalapenos (green parts only, little or no seeds), cream cheese, and shredded cheddar for the filling.
Lay the egg roll flat, with a corner facing you and spoon some of the filling in like this.
Dip your finger in some water and trace it around the edges.
This will help seal the egg roll and keep the extra oil from getting inside.
Fold the sides in…
Fold the top corner over the filling…
And roll it up into an egg roll 🙂
I just fill a small skillet with about an inch of oil, set it over medium heat for about 5 minutes.
And make sure it’s around 350 degrees.
Carefully place 2 to 3 egg rolls at a time into the oil.
Fry for 1 to 2 minutes per side.
Remove and place on paper towels to drain extra oil.
Repeat with remaining egg rolls
Serve Bacon Jalapeno Popper Egg Rolls with Jalapeno Pepper Jelly, sweet Thai Chili sauce, or ranch dressing.
Heck, I’m sure they would even be good with no sauce at all!
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Bacon Jalapeno Popper Egg Rolls
An insanely delicious spin on egg rolls that everyone will love!
- 10 slices bacon
- 2 jalapenos
- 8 oz cream cheese at room temp
- 1 cup shredded cheddar cheese
- 8 egg roll wrappers
- vegetable oil (enough to fill a small pan 1 inch deep)
- Optional dipping sauces: jalapeno jelly, sweet Thai chili sauce, or ranch dressing
Using kitchen scissors, cut the bacon into bite size pieces into a skillet over medium heat. Cook the bacon until brown and crispy, about 5 minutes, stirring occasionally. Remove from pan onto a paper towel to drain.
Finely dice the green part only of the jalapenos, discard the seeds, stem, and white ribs.
In a bowl add the bacon, jalapenos, cream cheese, and shredded cheese. Stir until evenly mixed.
Lay an egg roll wrapper flat and diagonal with a corner facing toward you. Place a few spoonfuls of the cream cheese filling in the center of the wrapper in a line (pictures in post above shows examples). Dip your finger in some water and trace the edges of the wrapper. Fold the sides in, fold the front corner over the filling and roll into an egg roll. Repeat with remaining egg rolls.
Pour vegetable oil into a small skillet or saucepan 1 inch deep and place over medium heat. After 5 minutes the oil should be at 350 degrees. Carefully place 2 to 3 egg rolls at a time into the oil. Fry for 1 to 2 minutes per side. Remove and place on paper towels to drain extra oil. Repeat with remaining egg rolls
Serve with jalapeno jelly, sweet Thai chili sauce, or ranch dressing for dipping.