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Bacon & Jalapeño Popper Egg Rolls

Bacon & Jalapeño Popper Egg Rolls

Crisp egg rolls filled with cream cheese, cheddar, bacon and jalapeño for a spicy party snack.

35 mins total for first methodServes 12Deep Fried
Ingredients ↓Method ↓

Ingredients

Method

20 mins prep15 mins cook35 mins total

  1. Mix the softened cream cheese, cheddar, bacon, jalapeños, spring onion and garlic powder in a bowl until evenly combined.

  2. Lay a wrapper in a diamond shape and put about 2 tablespoons of filling in the centre. Fold the bottom corner over the filling, fold in the sides and roll towards the top corner. Seal the edge with a little water. Repeat with the remaining wrappers.

  3. Heat about 2–3cm of vegetable oil in a deep frying pan to 175°C. Fry the egg rolls in batches for 2–3 minutes per side until golden and crisp, turning carefully.

  4. Drain on kitchen paper and leave for a minute before serving with ranch dressing if liked.

Notes

For a baked version, brush with oil and bake at 200°C fan for 15–20 minutes, turning halfway.

Remove the jalapeño seeds for a gentler filling and avoid overfilling so the wrappers do not split.

About this recipe

These crunchy egg rolls bring together the creamy filling of a jalapeño popper with smoky bacon and a crisp wrapper.

Fry them in batches for the classic finish, or brush with oil and bake them when you want a lighter option.

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