Alligator Egg Rolls

When you put them on a plate, it’s “see you later alligator!”

Alligator, the other white meat! Prized for its leather, alligators were almost hunted to extinction in Louisiana. Louisiana and many other states now have a thriving population that is managed through hunting regulations and is a true conservation success story. 

According to the Louisiana Department of Wildlife and Fisheries, the Louisiana alligator population has topped two million. Now, that’s a ton of cowboy boots. And it’s also a lot of good eating!

Alligator is a distinct meat that has a slightly fishy or reptile flavor and a springy texture similar to chicken. Fried, stewed, grilled, smoked, and ground…I’ve had it all, and let me tell you alligator meat is tasty, low in fat, and sustainable. 

But one thing you won’t find on your local restaurant’s menu is an alligator eggroll! The dish is sure to get your taste buds popping as you reach for seconds! And when you put them on the table, they won’t last long.

Happy Hunting, Recreational Chef


  • 1 Pound of Ground Alligator
  • 1 Cup of Cooked Crispy Bacon 
  • 1/8 Cup of Minced Fresh jalapeños
  • 1 Cup of Minced Pickled jalapeños
  • 4 Whole Pickled jalapeños
  • 1/8 Cup of Minced Green Onions 
  • 8 Ounces of Cream Cheese
  • 1 Pound of Egg Roll Wrappers
  • ½ Tablespoon Salt
  • ½ Tablespoon Paprika 
  • ½ Tablespoon Black Pepper
  • 1 Teaspoon Cayenne
  • 1 Teaspoon Garlic powder
  • 1 Tablespoon Worcestershire Sauce
  • 2 Quarts of Vegetable Oil 


  • ½ Cup of Pepper Jelly (homemade or store bought)
  • 1/8 Cup of Rice Wine Vinegar
1. Lay the egg roll wrapper in a diamond shape and place 2 tablespoons of the filling in the middle. 2. Fold the bottom corner of the wrapper over the filling. 3. Fold the left and right corners of the wrapper over the filling. 4. Roll the egg roll wrapper to meet with the last corner.

PREPARATION: Makes 16-20 egg rolls

  1. Combine the ground alligator, minced fresh jalapeños, minced green onion, salt, paprika, black pepper, cayenne, garlic powder and Worcestershire sauce until mixed thoroughly.  
  2. Heat a skillet on medium to high heat. Add the ground alligator mixture and cook until brown ensuring that all liquid has evaporated. This should take approximately 8-10 minutes. Once the alligator meat is cooked, set aside to cool. 
  3. While the alligator is cooking, remove the cream cheese from the refrigerator and allow to come to room temperature. 
  4. When the cream cheese and alligator come to room temperature, approximately 10 minutes, combine the cream cheese, alligator, cooked bacon, and minced pickled jalapeños in a mixing bowl until mixed thoroughly.
  5. Quarter and deseed the whole pickled jalapeños into spears and reserve for the egg rolls.
  6. Next, lay out your egg roll wrappers and spoon approximately 2 tablespoons of the alligator mixture on wrapper and place a jalapeño spear on top. 
  7. Then, roll your egg rolls and fold as you would a burrito ensuring that all the filling is sealed inside. This should yield 16-20 egg rolls. 
  8. While you’re rolling the egg rolls, heat the vegetable oil in a frying pan or Dutch oven to 350-375°F.
  9. Once the oil has reached 350°F, fry the egg rolls in batches for 3 to 5 minutes or until crispy and golden brown. Remember, the meat is already cooked, so you’re just frying to crisp up the egg roll wrapper.
  10. While the egg rolls are frying, combine the pepper jelly and rice wine vinegar with a whisk until you achieve a sauce consistency. 
  11. Serve the egg rolls with the pepper jelly sauce and your favorite adult beverage. These are sure to be a hit at your next party!