Crispy Bacon Eggrolls

These crispy eggrolls hold a gooey, spicy filling that makes you want more every time. Soft cream cheese, smoky bacon, and a kick of jalapeño come together inside a crunchy shell that always disappears way too fast at our parties.

The first time I whipped these up was for a playoff game night. Now, every time there's a get-together, everyone asks if I'm making them again. My brother-in-law once polished off seven, and he still won't let me forget it.

Tasty Ingredients

• Vegetable oil: use peanut or canola so you get a good, high fry temp and crispy edges
• Salt and pepper: gives all your flavors a boost
• Garlic powder: sneaks in more flavor without taking over
• Green onion: throws in a bit of freshness and crunch
• Jalapeño peppers: want more heat? Leave in the seeds. Want less? Scoop them out
• Bacon: cook it 'til extra crispy, then crumble for the best crunch
• Cheddar cheese: shred it yourself for the most meltiness—skip the bagged stuff if you can
• Cream cheese: make sure it's super soft for easy stirring. Full-fat makes it richest
• Eggroll wrappers: go for the ones near tofu in produce, those thin sheets create that shatter-crisp outside

Simple Steps

Serve with dips:

Line up your eggrolls on a platter next to bowls of spicy mayo, ranch, sour cream, or whatever you love best. These cool sauces play perfectly against the warm, spicy cheese inside.

Let oil drain off:

When each batch is done, move them to a plate lined with paper towels. This helps soak up oil and keeps the crust crispy. Wait a minute so nobody burns their mouth!

Time to fry:

Pop the rolls into the hot oil, seam down. Don't cram too many in—try three or four at once. Keep turning until each side is deep golden and totally crunchy, about 3 or 4 minutes.

Get the oil hot:

Fill a deep skillet or fryer with about 2 inches of oil. Heat it up to 350°F—check with a thermometer so they don't turn out soggy.

Seal them up:

Fold the bottom corner of the wrapper over the filling, then fold in both sides. Roll it all up tight, wetting the last corner so it sticks shut. Rolling snug means less mess when frying.

Roll up those eggrolls:

Lay out a wrapper with a corner facing you. Place a couple tablespoons of that cheesy filling in the middle, going diagonal. Too much filling? They'll burst, so keep it moderate.

Mix up your filling:

Stir together softened cream cheese, cheddar, bacon crumbles, diced jalapeño, green onion, a shake of garlic powder, salt and pepper in a bowl. It blends best when the cream cheese is nice and soft.

Making these always takes me back to tweaking fusion snacks in my first place, hoping to impress a new crowd. The jalapeño gives every bite a punch you can't miss. It cracks me up to see people take their first bite and get hit with that creamy, crunchy combo.

Prep and Storage

Get these ready ahead of time if you want. Set them up completely, then pop them onto a baking sheet with parchment so they don’t touch and wrap them up in plastic. They’ll be good in the fridge a whole day before you fry. Want to freeze? Lay uncooked eggrolls single file on a tray and freeze—then bag them up once frozen. You can fry them straight from frozen, just bump the cook time by a minute or two.

Ways to Mix It Up

This version's awesome, but don’t be shy about switching things out. Toss in shredded chicken to make them more filling, trade cheese—pepper jack's great for extra heat, or stir in corn for sweetness to balance the spice. Skip the bacon for a veggie option and maybe add more cheese or throw in black beans. If frying isn’t your thing, brush with oil and bake at 425°F for about 15 to 18 minutes, flipping halfway.

How to Serve

Sure, these are a party hit as is, but they can double as dinner too. Pair them with a fresh green salad with vinaigrette to cut the richness, or set out a bunch of dipping sauces—think ranch, chipotle mayo, avocado crema, sweet chili. They’re also tasty with some Mexican-inspired soups or on the side at your next barbecue.

Frequently Asked Questions

→ Is it possible to bake these instead of frying?

Absolutely! Heat your oven to 425°F, place the rolls on a parchment-lined tray, brush or spray with a bit of oil, and bake for 15-20 minutes, flipping them halfway through until crispy and golden.

→ How can I reduce the spiciness of these?

Take out all the seeds and inner membranes from the jalapeños to cut back the spice. You could also replace them with sweeter peppers, like bell peppers or poblanos.

→ Can these be assembled ahead of time?

Yes! You can prepare the filling and wrap the eggrolls up to a day in advance. Keep them refrigerated with parchment paper in between. Fry just before you’re ready to serve for the best texture.

→ What are some good dips for these?

Try pairing these rolls with ranch, chipotle mayo, sour cream, avocado crema, or even sweet chili sauce. A squeeze of lime or a handful of fresh herbs can jazz up any dip!

→ Are these air fryer friendly?

Yes! Heat the air fryer to 375°F, lightly coat the rolls with oil, and cook for 8-10 minutes, flipping them once, until they turn a nice golden brown.

→ How do I store and reheat these later?

Keep leftovers fresh in an airtight container in the fridge for up to three days. Reheat them in a 350°F oven or air fryer for about 5-7 minutes. Avoid microwaving, as it softens their crunch.