
Jalapeno Popper Egg Rolls mash up all the goodness of classic poppers into a crunchy hand-held bite. I whipped these up for a game day and seriously, they vanished even before halftime. Every bite is creamy, spicy, super bacon-y, and works awesome dipped in ranch. If you dig fun appetizer combos, you’ve got to check these out.
The first time I made these was for my husband’s poker buddies, and now he needs them at every hangout. Not one egg roll was left. Too addictive.
Tasty Ingredients
- Ranch dressing: Tangy cool dip for serving. Pick your go-to store brand or make it from scratch if you want.
- Vegetable or canola oil: Neutral oil works best and handles hot temps.
- Egg roll wrappers: These make the outside extra crisp. If you grab ones without any cracks, rolling is way easier.
- Garlic powder: Adds a rich, mellow flavor. Swap in minced garlic for extra punch.
- Fresh jalapenos: Take out the seeds for less heat, or toss in a few for extra kick. Shiny, firm jalapenos are best.
- Thick-cut bacon: Fry up really crispy and crumble. Go for smoky bacon for serious flavor.
- Sharp cheddar cheese: Gives you that tangy, classic popper filling. Shred from a block for top-notch meltiness.
- Cream cheese: Eight ounces, nice and soft so it’ll mix perfectly. Full fat means an extra rich middle.
Simple How-To Steps
- Serve with Ranch:
- Pop the egg rolls onto a plate while they’re still hot. Dunk them in ranch and enjoy right away so they stay crispy.
- Fry the Egg Rolls:
- Gently add a few egg rolls to the hot oil at a time. Let them brown for two or three minutes, turn, and finish the other side for a couple more minutes. Use tongs to drain them on some paper towels.
- Heat the Oil:
- Pour in two or three inches of oil into a deep pan. Get it to 350°F on medium heat. No thermometer? Drop in a wrapper corner—if it sizzles, you’re good.
- Shape and Seal:
- Wet your finger and trace the wrapper edges. Fold the bottom over the filling, then fold the sides in, and roll tight so the filling stays in while frying.
- Prepare the Wrappers:
- Lay out a wrapper like a diamond, scoop about a third of a cup of filling into the center.
- Mix the Filling:
- Blend softened cream cheese, cheddar, bacon bits, jalapeno, and garlic powder together. Use a spatula and mix till it’s fluffy and everything’s spread out.

Good to Remember
- Change up the spiciness by adding or skipping jalapeno seeds
- Easy to pack for tailgates or potlucks—no need for a fork
- Bake or use an air fryer if you want to skip frying
Biting into that crispy coating has always been my favorite bit. My youngest started sneaking extra bacon into hers and I totally do that now, too.

How to Store
Let them cool all the way down if you’ve got leftovers. Wrap tightly in foil or stash in an airtight box. They’ll last about three days in the fridge. For best crunch, pop them on a baking sheet at 375°F for eight minutes to reheat. Skip the microwave so they stay crisp.
Easy Ingredient Swaps
Pepper jack can replace cheddar for more spice, and turkey bacon’s great for a lighter touch. No ranch? Stir together some Greek yogurt and a little mayo for dipping. If you only have spring roll wrappers, those make a more delicate shell but will still work out.
Fun Ways to Serve
Put out a plate with egg rolls, some ranch, and fresh veggies if you’re hosting. I like having them with a bowl of chili or some tomato soup. You can even make them the star and serve with corn and crunchy coleslaw for an easy meal.
Origin and Modern Twist
Egg rolls come from Chinese-American food traditions, but adding jalapeno popper filling is pure fusion. This kind of snack brings together flavors from all over, and you’ll see it a lot at American potlucks or tailgates.
Frequently Asked Questions
- → Which cheese should I put inside?
Go with sharp cheddar for more flavor. Blend it up with some cream cheese for extra creaminess in the filling.
- → Can I prep these egg rolls before I need them?
Sure can. Get them all wrapped and stash them in the fridge (just don't fry or bake yet) for up to a day. Cook them fresh to keep that crunch.
- → How do I tone down the spice?
Just scoop out all the seeds and white parts from your jalapenos. Or, swap in a milder pepper to keep things less fiery.
- → Any way to cook these that's lighter than frying?
Definitely! Pop them into an air fryer or bake in the oven instead. You'll get them crispy with way less oil.
- → What sort of dip goes with these?
Chill ranch really cools down the heat. Blue cheese dip or some tangy salsa would be tasty, too.