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Baked Bacon Jalapeño Popper Egg Rolls

If you love the creamy, spicy kick of jalapeño poppers and the satisfying crunch of egg rolls, this recipe brings the best of both worlds together—without deep frying. These Baked Bacon Jalapeño Popper Egg Rolls are crispy on the outside, rich and cheesy on the inside, and packed with smoky bacon flavor. Perfect for game nights, parties, or an indulgent snack, they deliver bold flavor with a lighter oven-baked finish.

Below is a detailed, step-by-step guide to making them from scratch.

Why You’ll Love This Recipe

Crispy texture without deep frying
Creamy, cheesy filling with smoky bacon
Adjustable spice level
Easy to prepare ahead of time
Crowd-pleasing appetizer

Ingredients

For the Filling:

8 oz (225g) cream cheese, softened
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
6–8 slices cooked bacon, finely chopped
2–3 fresh jalapeños, finely diced (seeds removed for less heat)
1 teaspoon garlic powder
½ teaspoon onion powder
Salt and black pepper to taste

For Assembly:

12 egg roll wrappers
1 egg, beaten (for sealing)
Cooking spray or light olive oil spray

Step 1: Prepare the Bacon

Cook the bacon in a skillet over medium heat until crispy. Once done, transfer to a paper towel-lined plate to drain excess grease. Allow it to cool completely before chopping it into small pieces.

Tip: Crispy bacon works best—it prevents the filling from becoming greasy or soggy.

Step 2: Prepare the Jalapeños

Wash and dry the jalapeños. Slice them lengthwise and remove the seeds and membranes if you prefer milder heat. Finely dice them for even distribution in the filling.

If you enjoy extra spice, leave some seeds in.