1. Cook the bacon
Cook the bacon until crisp. Drain on paper towels, then crumble into small pieces.
2. Make the filling
In a bowl, combine the softened cream cheese, shredded cheddar, crumbled bacon, diced jalapeños, green onions, garlic powder, and black pepper. Mix until everything is evenly incorporated.
3. Fill the wrappers
Place one egg roll wrapper on a clean surface with a corner pointing toward you. Add about 1½ tablespoons of the jalapeño popper filling near the bottom-center.
4. Roll them up
Fold the bottom corner over the filling, fold in both sides, then roll tightly toward the top corner. Brush the final corner with beaten egg to seal.
5. Heat the oil
Heat about 1–2 inches of vegetable oil in a deep skillet to approximately 350°F (175°C).
6. Fry until golden
Carefully place the egg rolls into the hot oil in small batches. Fry for about 2–3 minutes per side, turning occasionally, until crisp and golden brown.
7. Drain
Transfer to a paper towel-lined plate or wire rack to remove excess oil. Let them cool for a couple of minutes—the filling will be extremely hot.
8. Serve
Serve warm with ranch dressing and sweet chili sauce for dipping. The combination of crispy wrapper, melted cheese, bacon, and jalapeño is absolutely irresistible! 😋
Tip: For a milder version, remove the jalapeño seeds and membranes before dicing. For extra heat, leave some seeds in or add a pinch of crushed red pepper flakes.
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