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Grilled Bacon Jalapeno Popper Spring Rolls

A bacon, jalapeno, cream cheese, and cheddar-jack mixture is stuffed and rolled into spring roll wrappers and tossed on the grill.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer
Cuisine: American, Tex-Mex, Thai
Servings: 8 spring rolls


  • 5 jalapenos
  • 5 strips bacon
  • 8 ounces cream cheese
  • 1/2 cup shredded cheddar jack
  • 1 teaspoon chopped fresh oregano
  • 6-8 spring roll wrappers


  • 2 tablespoons sambol garlic chile paste
  • 1/4 cup honey
  • 2 teaspoons soy sauce


  • Broil the jalapenos on all sides to char the skin. Cover and set aside.
  • Cook the bacon to crisp. Remove from pan and reserve the bacon fat.
  • Put the cream cheese in a bowl with the cheddar jack and the herbs.
  • Peel the jalapenos and remove the seeds. Chop small and add to a bowl. Chop the bacon very small and add to the bowl as well. Add a pinch of salt and mix really well to combine everything.
  • Make the spring rolls, You will have anywhere from 6 to 8 depending on how big you want them, but any less then 6 and you have made them too big. It is important to keep them on the smaller side do they don't explode on the grill. I used a small smear of the cream cheese mixture to also help seal the rolls.
  • Once they are done and on a plate or pan, brush the reserved bacon grease over the rolls to coat evenly.
  • Preheat grill and grill them on high heat to brown on all sides. Once the insides get too hot they will start exploding so make sure to grill them hot and fast.
  • Meanwhile, mix the sauce ingredients.
  • Serve the rolls with the sauce.