Some of you might be thinking that I’m a little bit obsessed with egg rolls at the moment, and you’d be right in thinking that. I’m not going to even try to deny it. I truly can’t get enough, and so rather than try to fight this craving, I thought I’d just embrace it head on. So here I am, sharing yet another egg roll recipe within the same week. It’s either the best day of our lives or the worst, depending on how you look at things. I’m going to go with the best day because whenever egg rolls are involved, you just know it’s going to be a very good day. If you like jalapeño poppers and egg rolls separately then you’re going to love this combination because it combines both into one delicious game day treat that everyone will love. I normally don’t share recipes on the weekend because honestly, we’re all trying to live our lives and not spend it on the computer BUT having said that, this weekend, and this post in particular, is an exception because I want you to consider these egg rolls for your big Super Bowl feast on Sunday. So just in case you haven’t locked down your menu, I think it’s crucial that you consider them. They’re part of my partnership with GO BOLD WITH BUTTER this month, and they’re truly out of this world.
Let’s start by cooking the chicken. In a large skillet, melt the butter and add the sliced boneless skinless chicken breast. Cook, stirring often, until the chicken is no longer pink.
**Note: You don’t want to cut the chicken too big or else it’ll be difficult to fill and roll the egg rolls. So bite sized pieces are best but you still want to be able to taste the chicken.**
Remove the chicken from the skillet, and add more butter. Once melted, add the onion, garlic and jalapeños. Sauté until the veggies have softened.
**Tip: I used about six jalapeños for this but feel free to use as many or as little as you’d like, depending on your heat preference. Two things to keep in mind though, removing the seeds and ribs from the peppers, cuts down on the heat. Also, once they’ve cooked down a bit, that will also reduce the spice level.**
Transfer the onion and peppers to the bowl with the chicken and allow to cool slightly.
Add cream cheese, shredded cheese, crispy bacon, bread crumbs, and stir until well combined. The slight heat from the peppers and onion will soften the cream cheese and help it all blend together.
Season with salt and pepper, give it a taste and adjust accordingly. Adding more salt and pepper as needed. Allow the mixture to cool to room temperature completely before filling the egg rolls.
Working with one sheet of egg roll wrapper at a time place about 2 tablespoons of filling in the center of the wrapper. Then follow the photo steps below on how to roll them properly.
**Tip: Keep the unused wrappers covered with a damp towel to prevent them from drying out!**
The best way the seal the egg rolls is by brushing or dabbing the edge with a mixture of cornstarch and water. It creates a great seal, so much butter than just water or egg wash.
Place the egg rolls onto a wire rack set over a baking sheet, while you continue to fill and roll the rest.
**Tip: By placing them on a wire rack, it prevents the bottom of the egg rolls from getting soggy. This way air can flow all around and they won’t fall apart during frying.**
At this point you can place the tray in the freezer and freeze for several hours. Then transfer to a freezer safe bag and keep in there for up to 3 months.
**Tip: Freezing them this way prevents the egg rolls from sticking to each other if you were to just throw them all in a bag from the get go.**
Fill a large pot with oil about halfway up and bring to 350 degrees F. Once hot, carefully drop in a few egg rolls at a time and fry, turning often, until they’re brown and crispy, about 5 minutes.
**Note: Do not overcrowd the pan or else the oil will drop in temperature.**
I like to serve these egg rolls with some ranch on the side for dipping. It’s not traditional for jalapeño poppers BUT I do like that cooling factor to cut back on the spicy flavor from the egg rolls! Creamy blue cheese would be good as well, if you’re into that.
You can easily keep these vegetarian by omitting the bacon and chicken. The filling will still be equally delicious. At the same time though, if you want to make this even easier, you can use leftover chicken or store-bought rotisserie chicken, instead of cooking it yourself.
If you’re a last minute planner like me, then have no fear because these egg rolls will be amazing for your big Super Bowl game day feast! They’re easy to make and are a definite crowd pleaser. I also think that they are a lot easier than making traditional jalapeño poppers. Plus the idea of egg rolling anything makes me very happy.
**Thank you for your continued support of the occasional sponsored post on this site. They help keep the blog going, allowing me to continue to share my recipes with you on a weekly basis. I never want my sponsorships to feel forced, which is why I only partner with companies I feel very passionate about and actually use on a regular basis.**
**Click here to get the recipe for these Chicken Jalapeño Popper Egg Rolls!**
Hey Jonathan, this post mentions garlic, but the recipe page doesn’t have it as an ingredient. How much do you use — a clove or two? Thanks!
Hey Alisha, I’m so sorry about that! I added it at the last moment. It’s two cloves!
Awesome, thank you!
This looks amazing. We’re big jalapeno popper fans so an rendition is awesome. Wondering has anyone tried to air fry or bake these? I’d love you expert opinion on time & temp.