These Creamy and Cheesy Jalapeño Popper Egg Rolls are everything you love about classic jalapeño poppers—rich, tangy cream cheese, melty cheddar, the crispy bacon and a kick of fresh and pickled jalapeños all wrapped up in a crispy, golden egg roll shell.
In a bowl, add Tillamook cream cheese, green onions, chopped pickled and fresh jalapeños, grated parmesan, cooked bacon, garlic, onion powder, plus salt and pepper to taste. Mix until everything is evenly incorporated and creamy.
Lay an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape) add a slice of Tillamook mozzarella cheese and a slice of sharp cheddar.
Spoon 2–3 tablespoons of the filling onto the bottom third of the wrapper. Fold the bottom corner over the filling, then fold in the sides. Roll up tightly, brushing the top corner with water to seal.
Heat 2–3 inches of oil in a deep skillet or pot to 350F degrees. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 2–3 minutes per side).
Remove and drain on a paper towel-lined plate.
Serve with your favorite dipping sauce.
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Tillamook Original
Tillamook Whole Milk Mozzarella Slices
Tillamook Sharp Cheddar
Meet the chef
Claudia Regalado
Originally from Durango, Mexico, Claudia Regalado is a skilled culinary creator known for her vibrant take on authentic Mexican cuisine, sharing recipes and techniques passed down from her mother and grandmother. Now based in Arizona, she is known for her innovative twists on traditional dishes, bringing a fresh approach to every meal. With over 2 million subscribers across her social platforms, Claudia’s content inspires a diverse community to explore the rich flavors of Mexican cuisine.
