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Spicy Jalapeno Popper Egg Rolls


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  • Author: Emily
  • Total Time: 30–35 minutes
  • Yield: 68 egg rolls 1x

Description

Spicy Jalapeño Popper Egg Rolls are the ultimate fusion of cheesy, spicy, and crunchy! Packed with a creamy jalapeño filling, crispy bacon, savory ground beef, and cheddar cheese, these egg rolls deliver bold flavors in every bite. Wrapped in crispy egg roll wrappers and fried to perfection, they’re the perfect appetizer or game-day snack. Serve with tangy BBQ sauce or sweet chili sauce for dipping, and watch them disappear off the plate!


Ingredients

Scale

For the Filling:

  • 1 block (8 oz) cream cheese, softened
  • 1 cup cheddar cheese, shredded
  • 8 oz ground beef, cooked and crumbled
  • 6 slices bacon, cooked and chopped
  • 1 medium jalapeño, diced
  • 2 tbsp red onion, diced
  • 2 tsp kosher salt
  • 2 tsp black pepper
  • 2 tsp garlic powder

For the Egg Rolls:

  • 68 egg roll wrappers
  • ½ cup BBQ sauce
  • ½ cup sweet chili sauce
  • Frying oil (vegetable or canola oil)

Instructions

  • Prepare the Filling:
    • Cook the bacon in a skillet until crispy, then chop into small pieces.
    • In the same skillet, cook the ground beef with salt, pepper, and garlic powder until fully browned. Cool in the fridge for 15 minutes.
    • Mix cream cheese, cheddar cheese, ground beef, bacon, jalapeño, and red onion in a bowl.
  • Assemble the Egg Rolls:
    • Lay an egg roll wrapper flat on a surface in a diamond orientation.
    • Place 2 tbsp of the filling in the center.
    • Wet the edges of the wrapper with water, fold the bottom corner over the filling, fold in the sides, and roll tightly. Seal the top edge with water.
  • Fry the Egg Rolls:
    • Heat oil to 400°F in a deep fryer or heavy-bottomed pan.
    • Fry the egg rolls for 1–2 minutes per side, or until golden brown and crispy.
    • Remove and drain on a paper towel-lined plate.
  • Serve and Enjoy:
    • Serve hot with BBQ sauce, sweet chili sauce, or your favorite dipping sauce.

Notes

  • If you want to reduce the spice level, remove the seeds and membranes from the jalapeños or substitute with mild peppers.
  • To bake instead of fry, brush the egg rolls lightly with oil and bake at 425°F for 15–20 minutes, flipping halfway.
  • Leftovers can be stored in the fridge for up to 3 days or frozen for up to 2 months.
  • Prep Time: 20 minutes
  • Cook Time: 10–12 minutes
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Fusion

Nutrition

  • Calories: 240
  • Sugar: 5g
  • Sodium: 450mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 9g
  • Fiber: 1g
  • Protein: 8g
  • Cholesterol: 40mg