Introduction

Craving a bold, spicy appetizer that’s perfect for game nights, family gatherings, or a fun Valentine’s Day treat? Slow Cooker Bacon Jalapeño Popper Eggrolls are your answer! Adapted from the original fried or baked recipe, this slow cooker version wraps a creamy, cheesy filling of cream cheese, cheddar, bacon, and jalapeños in eggroll wrappers, slow-cooked in a light broth to keep them tender yet flavorful, and optionally crisped up for texture. Served with dipping sauces like ranch or spicy mayo, these eggrolls deliver a spicy, creamy, and smoky punch with minimal effort. Ready to create this crowd-pleasing masterpiece? Let’s get cooking!

Overview

Slow Cooker Bacon Jalapeño Popper Eggrolls are a fusion appetizer combining the flavors of jalapeño poppers—cream cheese, cheddar, bacon, and jalapeños—wrapped in eggroll wrappers, slow-cooked in a small amount of broth for tenderness, and optionally crisped in the oven or air fryer. Garnished with a sprinkle of parsley and served with dipping sauces, they’re a versatile, indulgent treat for any occasion.

Time Requirement: 20 minutes prep, 3–4 hours on low or 1.5–2 hours on high, plus optional 5–10 minutes for crisping.
Difficulty Level: Moderate. Requires assembling eggrolls, but the slow cooker simplifies the cooking process.
Why It’s Special: This recipe is budget-friendly, customizable, and packs bold, spicy flavors in a portable package. The slow cooker ensures a tender, melty filling without deep frying, making it easier and less messy. It’s perfect for appetizers, party snacks, or meal prep with a fun, spicy twist, and can be adapted for dietary needs (gluten-free wrappers or vegetarian fillings).

Whether you’re hosting a party or craving a spicy treat, these Slow Cooker Bacon Jalapeño Popper Eggrolls are sure to impress. Let’s dive in!

Essential Ingredients

The magic of Slow Cooker Bacon Jalapeño Popper Eggrolls lies in its high-quality, flavorful ingredients. Each one adds creaminess, spice, or crunch to create a harmonious appetizer. Here’s what you’ll need:

For the Bacon Jalapeño Popper Eggrolls:

Cream Cheese (8 oz, softened):
- Why it’s important: Provides a creamy, tangy base for the filling.
- Substitutions: Neufchâtel cheese for lower fat, or vegan cream cheese for plant-based.
Shredded Cheddar Cheese (1 cup):
- Why it’s important: Adds melty, sharp flavor to the filling.
- Substitutions: Pepper jack for extra spice, Monterey Jack, or vegan cheddar.
Bacon (6 slices, cooked and crumbled):
- Why it’s important: Brings smoky, salty crunch to the filling.
- Substitutions: Turkey bacon, pancetta, or omit for vegetarian (add 1 tsp smoked paprika for smoky flavor).
Fresh Jalapeños (4–5, finely chopped, seeds removed for less heat):
- Why it’s important: Provides spicy, fresh flavor for the popper vibe.
- Substitutions: Pickled jalapeños, green bell peppers for milder flavor, or serrano peppers for more heat.
Eggroll Wrappers (15):
- Why it’s important: Encases the filling, creating a crispy, portable shell.
- Substitutions: Gluten-free eggroll wrappers, wonton wrappers (for smaller bites), or rice paper for a lighter option.
Vegetable Oil (1 tbsp, for slow cooker prep):
- Why it’s important: Prevents sticking in the slow cooker.
- Substitutions: Cooking spray, olive oil, or avocado oil.
Garlic Powder (1 tbsp, optional):
- Why it’s important: Adds savory depth to the filling.
- Substitutions: 2 minced garlic cloves or ½ tsp garlic paste.
Onion Powder (1 tbsp, optional):
- Why it’s important: Enhances the filling with subtle oniony flavor.
- Substitutions: ¼ cup finely diced onion or ½ tsp onion flakes.
Salt (to taste, about ¼ tsp):
- Why it’s important: Enhances the flavors of the filling.
- Substitutions: Sea salt or kosher salt.
Black Pepper (to taste, about ¼ tsp):
- Why it’s important: Adds mild heat and depth to the filling.
- Substitutions: White pepper or a pinch of cayenne for extra spice.
Water (small bowl, for sealing wrappers):
- Why it’s important: Seals the eggroll wrappers to prevent filling leakage.
- Substitutions: Egg wash (1 egg beaten with 1 tbsp water) for a stronger seal.

Additional for Slow Cooker:

Chicken or Vegetable Broth (¼ cup):
- Why it’s important: Keeps the eggrolls moist during slow cooking without making them soggy.
- Substitutions: Water or omit if crisping immediately after cooking.

Optional Dipping Sauces:

Ranch Dressing (½ cup):
- Why it’s important: Provides a creamy, cooling contrast to the spicy filling.
- Substitutions: Blue cheese dressing or vegan ranch.
Spicy Mayo (½ cup):
- Why it’s important: Adds a creamy, spicy kick to complement the eggrolls.
- Substitutions: Sriracha mayo or mix mayo with hot sauce.
Salsa (½ cup):
- Why it’s important: Brings a fresh, tangy element to the dish.
- Substitutions: Pico de gallo or hot sauce.
Sour Cream (½ cup):
- Why it’s important: Offers a tangy, cooling dip for the spicy eggrolls.
- Substitutions: Greek yogurt or vegan sour cream.

Tip: Use fresh jalapeños for the best flavor, and soften cream cheese at room temperature for easier mixing. If buying eggroll wrappers, check for freshness to avoid tearing.

Step-by-Step Instructions

Making Slow Cooker Bacon Jalapeño Popper Eggrolls requires assembling the eggrolls, but the slow cooker simplifies the cooking process for a tender, flavorful result. Follow these steps for a delicious outcome.

Step 1: Prepare the Filling

In a large mixing bowl, combine 8 oz softened cream cheese, 1 cup shredded cheddar cheese, 6 slices crumbled bacon, and 4–5 finely chopped jalapeños (seeds removed for less heat).
If using, add 1 tbsp garlic powder, 1 tbsp onion powder, ¼ tsp salt, and ¼ tsp black pepper. Mix well until the filling is smooth and evenly incorporated.
Tip: Use a fork or spatula to blend the filling, and taste to adjust seasoning, adding more jalapeño or salt as needed.

Step 2: Assemble the Eggrolls

Lay one of the 15 eggroll wrappers flat on a clean surface, with a corner pointing toward you (diamond shape).
Place about 2 tbsp of the filling in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the side corners tightly. Roll the wrapper toward the top corner, sealing the edge with a dab of water from a small bowl. Press firmly to ensure a tight seal.
Repeat with the remaining wrappers and filling, placing assembled eggrolls on a tray and covering with a damp cloth to prevent drying out.
Tip: Work in batches to keep wrappers pliable, and ensure eggrolls are tightly rolled to prevent filling leakage during cooking.

Step 3: Assemble in the Slow Cooker

Lightly grease the slow cooker insert with 1 tbsp vegetable oil or cooking spray to prevent sticking.
Place the assembled eggrolls in a single layer in the slow cooker, seam side down. If needed, stack a second layer gently, ensuring they don’t overlap too much.
Pour ¼ cup chicken or vegetable broth around (not over) the eggrolls to maintain moisture without softening them excessively.
Tip: Use a small rack or crumpled foil balls to elevate the eggrolls slightly, keeping them out of the broth to maintain texture.

Step 4: Cook

Cover and cook on low for 3–4 hours or high for 1.5–2 hours, until the eggrolls are heated through and the filling is melty and warm.
Check doneness early to avoid overcooking, as slow cookers vary and wrappers can become too soft if overdone.
Tip: Avoid lifting the lid during cooking to maintain consistent heat, and handle eggrolls gently to prevent tearing.

Step 5: Crisp (Optional) and Serve

For a crispy exterior (mimicking the fried or baked version), transfer the cooked eggrolls to a parchment-lined baking sheet and bake at 400°F (200°C) for 5–7 minutes, or air fry at 375°F (190°C) for 3–5 minutes, until golden and crisp.
Serve hot with a selection of dipping sauces like ranch dressing, spicy mayo, salsa, or sour cream.
Garnish with a sprinkle of fresh parsley or extra crumbled bacon for a vibrant finish.
Pair with a side of coleslaw, potato wedges, or a light salad for a complete appetizer spread.
Tip: Serve on a platter with dipping sauces in small bowls for a party-friendly presentation, and provide napkins for the cheesy filling.

Assembly

Assembling Slow Cooker Bacon Jalapeño Popper Eggrolls is all about creating a vibrant, spicy appetizer spread. Here’s how to bring it together:

Serve the Eggrolls: Arrange the eggrolls on a platter or individual plates, showcasing their golden, crispy exterior (if crisped) and melty filling.
Add Dipping Sauces: Serve with small bowls of ranch dressing, spicy mayo, salsa, and/or sour cream for dipping, enhancing the spicy-creamy flavors.
Garnish: Sprinkle with fresh parsley or extra crumbled bacon for a pop of color and texture.
Presentation Tips:
- Use a colorful platter to highlight the golden eggrolls and vibrant dipping sauces.
- Arrange eggrolls in a circular pattern with dipping sauces in the center for a party-ready look, or stack casually for a rustic vibe.
- Pair with mozzarella sticks, buffalo wings, or a fruit platter for a complete appetizer spread, perfect for Valentine’s Day.

Tip: For a romantic touch, serve on heart-shaped plates or arrange dipping sauces in heart-shaped bowls for Valentine’s Day.

Storage and Make-Ahead Tips

Keep your Slow Cooker Bacon Jalapeño Popper Eggrolls fresh and ready to enjoy with these tips:

Storing Leftovers:
- Store cooled eggrolls in an airtight container in the fridge for up to 2–3 days, as the wrappers may soften over time.
- Reheating: Reheat in an oven or air fryer at 350°F (175°C) for 5–7 minutes to restore crispiness, or in the microwave (1 minute, covered) for softness. Avoid overcooking to prevent soggy wrappers.
Make-Ahead Tips:
- Filling: Prepare the filling up to 2 days in advance and refrigerate in an airtight container.
- Assembly: Assemble eggrolls up to 1 day ahead, storing in the fridge on a tray covered with plastic wrap to prevent drying out. Cook as directed.
- Full Dish: Cook the eggrolls a day ahead, refrigerate, and reheat gently, crisping in the oven or air fryer before serving with fresh dipping sauces.
Freezing: Freeze assembled (uncooked) eggrolls in a single layer on a tray, then transfer to a freezer-safe bag for up to 2 months. Thaw in the fridge overnight, then slow cook as directed, adding 30 minutes to the cooking time. Avoid freezing cooked eggrolls, as they may become soggy.

Tip: Use leftovers as a filling for quesadillas, a topping for nachos, or mixed with scrambled eggs for a spicy breakfast.

Recipe Variations

Slow Cooker Bacon Jalapeño Popper Eggrolls are versatile and easy to customize. Try these creative twists:

Extra Spicy: Add ½ tsp red pepper flakes or a diced serrano pepper to the filling for more heat.
Veggie Boost: Mix in ¼ cup diced bell peppers or corn kernels for added texture and sweetness.
Cheese Swap: Replace cheddar with pepper jack or mozzarella for a different cheesy profile.
Vegetarian Version: Omit bacon and add ½ cup sautéed mushrooms or black beans, plus 1 tsp smoked paprika for smoky flavor.
Buffalo Twist: Stir in 1 tbsp buffalo sauce and swap cheddar for blue cheese crumbles for a buffalo popper vibe.

Tip: Keep the cream cheese-jalapeño base for the signature popper flavor, but adjust add-ins or wrappers to suit your taste.

Conclusion

You’re now ready to make Slow Cooker Bacon Jalapeño Popper Eggrolls—a dish that’s as bold as it is delicious! With their creamy, cheesy filling, spicy jalapeños, smoky bacon, and tender eggroll wrappers, this recipe brings party-ready flavors to your table with minimal effort. It’s perfect for Valentine’s Day appetizers, game day snacks, or meal prep with a spicy twist. Customize with spices, veggies, or dipping sauces to make it your own, and enjoy the process as much as the meal. Grab your slow cooker, whip up this fiery masterpiece, and savor every crunchy, creamy bite. Happy cooking!

Bacon Jalapeño Popper Eggrolls Recipe

Author: Jessica

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