Ingredients
8 ounces cream cheese, softened
8–10 slices bacon, cooked crispy and crumbled
2–3 medium jalapeños, finely diced (seeds removed for less heat)
1 cup shredded cheddar cheese
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
12–15 eggroll wrappers
Water or egg wash for sealing
2–3 cups vegetable oil for frying (or olive oil spray for air frying/baking)
Instructions
1. Step 1: Cook bacon until crispy, drain, and crumble. Finely dice jalapeños (remove seeds and membranes). Soften cream cheese to room temperature. Shred cheddar cheese.
2. Step 2: In a large bowl, combine cream cheese, crumbled bacon, diced jalapeños, shredded cheddar, garlic powder, onion powder, salt, and pepper. Mix until evenly combined. Taste and adjust seasoning if needed.
3. Step 3: Lay an eggroll wrapper flat like a diamond. Place 1-2 tablespoons of filling just below the center. Do not overfill.
4. Step 4: Fold bottom corner up over filling, tuck in, then fold left and right corners inward. Moisten top corner with water or egg wash. Roll tightly from bottom to top, pressing to seal.
5. Step 5: Heat vegetable oil to 350-375°F (175-190°C) in a deep skillet. Fry 2-3 eggrolls at a time for 2-4 minutes per side until golden brown. Alternatively, bake at 400°F for 15-20 minutes or air fry at 375°F for 8-12 minutes, flipping halfway.
6. Step 6: Drain on a wire rack over paper towels. Serve warm with desired dipping sauces.
Notes
For less heat, remove seeds and membranes from jalapeños or substitute with bell peppers. For more heat, leave some seeds or add cayenne. Cheese can be swapped with Monterey Jack, smoked gouda, or a blend. To freeze uncooked, freeze individually on a baking sheet, then transfer to a freezer bag for up to 3 months; cook directly from frozen, adding extra time. Reheat leftover cooked eggrolls in oven or air fryer at 350°F for 5-15 minutes to restore crispness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep-frying, air frying, or baking
- Cuisine: American
- Diet: omnivore
Nutrition
- Serving Size: 1 eggroll
- Calories: 220
- Sugar: 1g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 30mg