Bacon Jalapeno Popper Egg Rolls in the Pressure Cooker
An insanely delicious spin on egg rolls filled with smoky bacon, spicy jalapenos, and creamy cheeses — quick to make in your pressure cooker!
Equipment
- 1 Mixing bowl
- 1 Skillet for bacon and frying
Ingredients
Main Ingredients
- 10 slices Bacon
- 2 Jalapenos diced, seeds removed for less heat
- 8 oz Cream cheese at room temperature
- 1 cup Shredded cheddar cheese
- 8 Egg roll wrappers
- Vegetable oil enough to fill a small pan 1 inch deep
- Optional dipping sauces jalapeno jelly, sweet Thai chili, or ranch
Instructions
Instructions
- Cut the bacon into bite size pieces and cook in a skillet over medium heat until crispy. Drain on paper towels.
- Finely dice jalapenos, removing seeds, and mix with bacon, cream cheese, and cheddar in a bowl until evenly combined.
- Lay an egg roll wrapper with a corner facing you. Add filling near the bottom corner.
- Fold in sides and bottom corner, then roll tightly. Seal edge with water.
- Pour vegetable oil in a skillet 1 inch deep and heat over medium until 350°F (about 5 minutes).
- Fry 2–3 egg rolls at a time for 1–2 minutes per side until golden. Drain on paper towels.
- Repeat frying steps with remaining egg rolls.
- Serve warm with dipping sauces of choice.
Notes
You can prep bacon in advance and use pre-shredded cheddar and jarred jalapenos for speed. Keep wrappers moist with a damp towel during assembly.