Can I put bacon bits in green bean casserole?

Yes, you absolutely can—and should! Bacon bits add smoky, salty flavor to green bean casserole. If you’re making bacon green bean casserole egg rolls , they’re even more convenient. Real bacon crumbles or freshly cooked bits both work great. Just make sure they’re crispy before mixing them into the filling so you maintain texture.

Which is better, frozen or canned green beans for green bean casserole?

Frozen green beans are the better choice for both classic casseroles and bacon green bean casserole egg rolls . They hold their shape, have better texture, and don’t get mushy. If you use canned, drain and dry them well to avoid sogginess. For best results, blanch frozen green beans quickly before mixing into your roll filling.

How do you make green bean casserole not soggy?

The key is moisture control. Drain all vegetables well, and use less liquid if needed. For bacon green bean casserole egg rolls , sogginess ruins the crispiness—so pat beans dry, avoid too much soup, and add crispy onions last. Baking or air frying also helps keep rolls crunchy and satisfying.

Can you use heavy cream instead of milk in green bean casserole?

Yes, and it’s a delicious upgrade! Heavy cream makes the casserole richer and thicker. In bacon green bean casserole egg rolls , it helps create a luxurious filling that stays creamy without running. Just don’t go overboard—a splash of cream blended with soup or cheese goes a long way.

Bacon Green Bean Casserole Egg Rolls – Irresistible Twist (2025)

Description

Crispy egg rolls filled with bacon green bean casserole magic—cheesy, creamy, and perfect for any snack or holiday spread.

Ingredients

Scale

1 cup cooked and chopped bacon

1 ½ cups green beans (fresh, frozen, or canned, chopped)

1 can cream of mushroom soup (10.5 oz)

1 cup shredded cheddar cheese

¾ cup crispy fried onions

12 egg roll wrappers

1 tbsp garlic powder

Salt and pepper to taste

Water for sealing

Oil for frying or spray for baking

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Instructions

1. In a large bowl, mix cooked bacon, green beans, mushroom soup, cheddar cheese, crispy onions, garlic powder, salt, and pepper.

2. Lay out one egg roll wrapper on a flat surface. Place about 2 tablespoons of filling near one corner.

3. Fold the bottom corner over the filling, tuck in the sides, and roll up tightly.

4. Seal the edge with water.

5. Repeat with remaining wrappers and filling.

6. To fry: heat oil to 350°F and fry each roll 2–3 minutes until golden brown.

7. To bake: preheat oven to 400°F, spray rolls with oil, and bake for 15–18 minutes.

8. To air fry: air fry at 375°F for 7–8 minutes or until crispy.

9. Serve hot with dipping sauce of choice.

Notes

Use frozen or canned green beans—just dry them well.

Make ahead: Freeze uncooked egg rolls and fry or bake directly from frozen.

Pair with ranch, garlic aioli, or cranberry chutney for dipping.

Prep Time: 15 mins
Cook Time: 15 mins
Category: Appetizer
Method: Air Fryer, Bake, Fry
Cuisine: American

Nutrition

Serving Size: 1 egg roll
Calories: 210
Sugar: 2g
Sodium: 350mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 2g
Protein: 6g
Cholesterol: 25mg