This tempeh bacon recipe with jalapeño popper eggrolls brings bold flavor to snack time. We’ve taken the smoky kick of tempeh bacon and married it with the rich creaminess of jalapeño popper filling—then, just to keep things extra fun, wrapped the whole thing up in a crispy eggroll shell. Need something quick and crowd-pleasing for game day? Or maybe a homemade recipe that gives you that ‘bacon-wrapped chicken recipes’ thrill without all the fuss? You’re in the right place. These rolls tick all the boxes: they’re crunchy, cheesy, a little spicy, and 100% snack-worthy. I’ve served them with ranch, sriracha mayo, even a quick avocado crema. They’ve made the rounds in my kitchen from Friday night movie snacks to side kicks for bacon wrapped steak. They always disappear fast, so make a double batch. If my recipes had a greatest hits album, this would be the top track. Perfect for bacon lovers, spice seekers, and folks who just like their food wrapped up and fried golden. Now let’s roll!

1) Key Takeaways
2) Easy Bacon Jalapeño Popper Eggrolls Recipe
3) Ingredients for Bacon Jalapeño Popper Eggrolls
4) How to Make Bacon Jalapeño Popper Eggrolls
5) Tips for Making Bacon Jalapeño Popper Eggrolls
6) Making Bacon Jalapeño Popper Eggrolls Ahead of Time
7) Storing Leftover Bacon Jalapeño Popper Eggrolls
8) Try these snack recipes next!
9) Bacon Jalapeño Popper Eggrolls
10) Nutrition

1) Key Takeaways

Tempeh bacon adds a smoky, plant-based twist to a classic eggroll filling
Perfect as a party snack, quick dinner, or fun game day treat
Easy to make ahead, fry fresh, or bake for a healthier crunch
Pairs great with ranch, sriracha mayo, or avocado dip

2) Easy Bacon Jalapeño Popper Eggrolls Recipe

If you’re anything like me, you probably crave a snack that’s bold, a little cheeky, and really satisfying. That’s where this tempeh bacon recipe shines. It’s wrapped in a crispy eggroll shell and hides a spicy, creamy filling inside. Two bites in, and you’ll know you nailed it.

I remember the first time I made this for friends. No one believed the bacon wasn’t real until they saw the empty platter and the raised eyebrows. Tempeh has a way of winning skeptics when you dress it up right. With a little soy sauce, smoked paprika, and a touch of maple? You’d swear it sizzled like the real thing.

At Healthy Living Mindset, we like to keep things playful in the kitchen. So whether you’re into chicken bacon recipes for dinner or just need a fresh homemade recipe that hits differently, this one checks every box. It’s our go-to recipe of the day when we want fun food that actually feels like a meal. Oh, and if you’re serving bacon wrapped steak? These are the appetizer to go with it. No joke.

3) Ingredients for Bacon Jalapeño Popper Eggrolls

Eggroll Wrappers: These little guys do all the heavy lifting. They’re what make each bite crispy and golden. Keep them covered so they don’t dry out before rolling.

Tempeh: I use plain tempeh and slice it thin. It soaks up flavor like a sponge, especially when you hit it with some soy sauce and spices.

Soy Sauce: Adds a bit of salt and depth to that homemade smoky tempeh bacon flavor.

Maple Syrup: Just a touch balances the salt and spice and adds that hint of sweet that makes people say, “Hmm, what’s in this?”

Smoked Paprika & Garlic Powder: These are your MVPs for turning bland tempeh into legit bacon-ish goodness.

Cream Cheese: Softened and ready to mingle with spice, this is your creamy base for the filling. Don’t skimp.

Shredded Cheddar Cheese: Adds sharpness and that gooey pull when melted. The more the better, honestly.

Jalapeños: Fresh and diced fine. Want more heat? Leave in the seeds. Want less? Scoop them out. Easy fix.

Cooked Bacon (or extra tempeh crumbles): A salty crunch in each bite. You can double down or keep it plant-based with more tempeh.

Oil for Frying: I go with avocado oil, but anything with a high smoke point works. Just don’t go fancy here—save that for your steak night.

Water Bowl: A small but crucial detail. You’ll need it to seal your wrappers tight so nothing leaks out while frying.

4) How to Make Bacon Jalapeño Popper Eggrolls

Step 1: Mix soy sauce, maple syrup, garlic powder, and smoked paprika in a bowl. Add the sliced tempeh and let it soak up that flavor for at least 15 minutes.

Step 2: In a skillet, heat a splash of oil and cook the marinated tempeh until it’s browned on both sides. This part makes your kitchen smell amazing. Set it aside once it’s golden.

Step 3: Combine cream cheese, shredded cheddar, jalapeños, and bacon (or tempeh crumbles) in a bowl. Stir it all together until smooth.

Step 4: Place an eggroll wrapper on your surface. Add a piece of tempeh and a scoop of the filling to the center. Fold the sides, then roll it tight like a burrito. Dip your finger in the water and seal that final edge.

Step 5: Heat oil to 350°F. Carefully place your eggrolls in the hot oil and fry until they’re golden all around—just 2 to 3 minutes per side. Use tongs and don’t crowd the pan.

Step 6: Let them drain on paper towels. Give it a minute or two, then serve with whatever dip you love most. Ranch? Sriracha mayo? I say yes to both.

5) Tips for Making Bacon Jalapeño Popper Eggrolls

Let the tempeh sit in that marinade. Don’t rush it. Tempeh bacon needs time to pull in the flavors, and trust me, 15 minutes makes a difference. It’s where the magic happens.

If your wrappers dry out while rolling, cover the extras with a damp towel. They’re delicate and crack easily when exposed to air. Learned that the messy way.

Don’t overfill your eggrolls. It’s tempting to stuff them full, but then they burst open while frying. Use about 2 tablespoons of filling—just enough to keep it all neat and tasty.

6) Making Bacon Jalapeño Popper Eggrolls Ahead of Time

You can absolutely prep these ahead. I usually roll a batch in the morning and keep them on a tray, loosely covered, in the fridge until it’s time to fry. They hold their shape well and fry up crispy even after a few hours.

If you’re really ahead of the game, freeze them. Just layer between parchment paper and stash in a zip-top bag. When the craving hits, fry them straight from the freezer—just add another minute or two to the cook time.

That makes this recipe perfect for meal prepping snack attacks or surprise guests. I mean, who doesn’t want a crispy, cheesy treat on standby?

7) Storing Leftover Bacon Jalapeño Popper Eggrolls

If, and that’s a big if, you’ve got leftovers, let them cool fully before storing. Then pop them into an airtight container and stick them in the fridge for up to 4 days.

To reheat, skip the microwave. Use a toaster oven or air fryer at 375°F for about 6 minutes. That keeps the shell crisp and the filling warm without turning it soggy or rubbery.

I’ve even tossed a cold one in a lunchbox with a little dipping sauce and called it a day. Works great on-the-go, even if it’s not piping hot. It still packs the flavor punch.

8) Try these snack recipes next!

9) Bacon Jalapeño Popper Eggrolls