Chicken Jalapeño Popper Egg Rolls

Chicken Jalapeño Popper Egg Rolls
Prep Time BG 15

Prep Time


Cook Time BG 25

Cook Time


Total Time BG 40

Total Time


Serving BG 16



Recipe by Bold with Butter


  • 4 tablespoons unsalted butter, divided
  • 1 pound boneless chicken breast, diced
  • 1/2 cup diced yellow onion
  • 6 jalapeños, seeded and diced 
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Monterey jack cheese
  • 4 slices bacon, cooked crisp and crumbled 
  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 16 eggroll wrappers
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • vegetable oil, for frying
  • 1/2 cup ranch dressing for serving


  1. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until no longer pink and starting to brown, about 8 to 10 minutes. Transfer chicken to large bowl, set aside. 
  2. Return the skillet to heat and add remaining 2 tablespoons butter. Add onion and jalapeños, cook until softened, about 5 minutes. Transfer vegetables to bowl with chicken; allow mixture to cool slightly. Add cream cheese, Monterey jack, and Mozzarella cheese, bacon, breadcrumbs, salt and pepper; mix until combined. 
  3. To assemble egg rolls, place one wrapper with point facing you. Place 2 tablespoons of filling in center of wrapper; spread mixture slightly to form a log. Fold one pointed side over filling; fold in ends and then roll to form tight log. Seal final edge with cornstarch mixture. Continue until all eggrolls are formed. 
  4. Fill large pot with oil at least 3 inches deep. Heat oil to 350 degrees F. Once hot, carefully drop egg rolls in a few at a time and fry, turning often, until brown and crispy, about 5 minutes. Do not overcrowd the pan or the oil will drop in temperature. Drain and transfer to a plate lined with paper towels. Serve egg rolls warm with ranch dressing for dipping.

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Altamonte Springs, Florida, 32701
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