Jalapeño Popper Egg Rolls

Why You’ll Love This Recipe

I love this recipe because it delivers everything I enjoy about jalapeño poppers—creamy filling, smoky bacon, and just the right amount of heat—all wrapped inside a crisp keto-friendly wrapper. Air-frying keeps the rolls light while still giving them that irresistible crunch. They’re easy to assemble, quick to cook, and pair wonderfully with my favorite dips. Plus, the recipe is naturally keto and gluten-free, making it a guilt-free snack I can enjoy anytime.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 keto egg roll wrappers
6 slices cooked bacon, crumbled
4 oz cream cheese
1 cup cheddar cheese
1 tsp garlic seasoning
2 fresh jalapeños, diced
1 tsp onion seasoning
Salt, to taste
Black pepper, to taste
1 tbsp avocado oil

Directions

1. I combine the crumbled bacon, garlic seasoning, cream cheese, cheddar cheese, diced jalapeños, onion seasoning, salt, and black pepper in a bowl and mix until fully blended.

2. I place one keto wrapper on a flat surface and spoon about 2 teaspoons of filling into the center.

3. I fold in the sides, roll firmly, and seal the edges.

4. I lightly brush each egg roll with avocado oil.

5. I preheat my air fryer to 375°F (190°C).

6. I place the egg rolls in a single layer in the basket.

7. I air-fry for 8–10 minutes, turning halfway through, until golden brown and crispy.

8. I let them cool for a few minutes before serving with my favorite keto-friendly dip.

Servings and Timing

This recipe makes 8 egg rolls. Prep takes about 15 minutes, and cooking requires another 10 minutes, for a total time of 25 minutes.

Variations

I sometimes add a bit of smoked paprika or cayenne to the filling for extra spice. Pepper jack cheese works beautifully instead of cheddar for a more intense flavor. If I want a milder roll, I remove all the jalapeño seeds; for extra heat, I leave some in. I also enjoy wrapping the filling in low-carb tortillas when I want a bigger, burrito-style version.

Storage/Reheating

I keep leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, I pop them back into the air fryer at 350°F (175°C) for about 4–5 minutes to restore their crispness. I also freeze unbaked rolls and air-fry them directly from frozen, adding a few extra minutes to the cooking time.

FAQs

Can I bake these instead of air-frying?

Yes, I bake them at 400°F (200°C) for 12–15 minutes, flipping halfway for even crisping.

Can I make them spicier?

Absolutely. I keep some jalapeño seeds in the filling or add a pinch of chili flakes.

What can I use instead of keto egg roll wrappers?

Low-carb tortillas or thinly rolled almond-flour dough both work well for a crisp finish.

Can I prepare the filling ahead of time?

Yes, I often mix the filling a day ahead and store it in the refrigerator until I’m ready to assemble.

How do I keep the rolls from bursting open?

I avoid overfilling and make sure the wrappers are rolled tightly and sealed before cooking.

Conclusion

These Jalapeño Popper Egg Rolls are one of my favorite quick snacks because they’re crunchy, creamy, and full of bold flavor. The combination of bacon, cheese, and jalapeños wrapped inside a golden keto-friendly shell makes them both indulgent and lighter than traditional fried versions. I love how easy they are to prepare and how perfectly they pair with a simple dip for a satisfying appetizer everyone enjoys.