Description
Crispy and delicious jalapeno popper egg rolls filled with creamy cheese, bacon, and jalapenos, perfect as a snack or appetizer.
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup (113 g) sharp cheddar cheese, shredded
- 8 strips thick-cut bacon, cooked and crumbled (about 1 cup)
- 4 large jalapeno peppers, seeded and finely diced
- 1 teaspoon garlic powder
- 10 egg roll wrappers
- vegetable or canola oil, for frying
- ranch dressing, for dipping
Instructions
- To a large bowl, add cream cheese, cheddar cheese, bacon, jalapenos, and garlic powder. Mix until well combined.
- Working with one wrapper at a time, place ⅓ cup of the jalapeno mixture onto the center of each wrapper.
- To roll, lightly wet the edges of the wrapper with water. Fold up the bottom corner of the wrapper to cover the filling. Then fold in the right and left corners to the center, pressing lightly to seal. Roll the wrapper tightly until the filling is completely enclosed and the edges are sealed.
- In a deep pot or fryer, heat 2-3 inches of vegetable oil to 350°F.
- Working 2-3 at a time, carefully place the egg rolls in the hot oil and fry until golden brown, about 2-3 minutes per side.
- Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. Before frying each batch, ensure the oil is heated to 350°F.
- Serve egg rolls hot, with ranch dressing for dipping.
Notes
- Ensure to properly seal the egg rolls to avoid leakage during frying.
- Adjust the spiciness by controlling the amount of jalapenos used.
- These egg rolls are best served fresh and hot for optimal texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 200
- Sugar: 1g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 30mg