Description
Crispy egg rolls stuffed with creamy, spicy jalapeno popper filling for a delicious appetizer or snack.
Ingredients
Scale
For the Crust:
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapenos, seeded and finely diced
- 6 slices bacon, cooked and crumbled
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 12 egg roll wrappers
- 1 tbsp water (for sealing)
- Vegetable oil (for frying)
Instructions
1. Prepare the Crust:
- In a bowl, mix cream cheese, cheddar cheese, jalapenos, bacon, garlic powder, and onion powder until well combined.
- Place an egg roll wrapper on a clean surface with a corner facing you. Spoon 2 tbsp of filling onto the center.
- Fold the bottom corner over the filling, then fold in the sides. Brush the top corner with water and roll tightly to seal. Repeat with remaining wrappers.
- Heat oil in a deep skillet to 350°F. Fry egg rolls in batches for 3-4 minutes until golden brown, turning occasionally. Drain on paper towels.
- Serve warm with ranch or sour cream for dipping.
Notes
You can customize the seasonings to taste.