Description
Deliciously crispy Jalapeno Popper Egg Rolls filled with a creamy mixture of cream cheese, sharp cheddar, crispy bacon, and diced jalapenos. These flavorful egg rolls are perfect appetizers or snacks, served hot and paired with cool ranch dressing for dipping.
Ingredients
Scale
Filling
- 8 oz cream cheese, softened
- 1 cup sharp cheddar cheese, shredded
- 8 strips thick-cut bacon, cooked and crumbled
- 4 large jalapeno peppers, seeded and diced
- 1 tsp garlic powder
Assembly
- 10 egg roll wrappers
Cooking
- Vegetable or canola oil (for frying)
Serving
- Ranch dressing (for dipping)
Instructions
- Prepare Filling: In a medium bowl, thoroughly mix softened cream cheese, shredded cheddar cheese, crumbled cooked bacon, diced jalapenos, and garlic powder until well combined.
- Assemble Egg Rolls: Place one egg roll wrapper on a clean surface. Spoon approximately â…“ cup of the filling mixture onto the center of the wrapper. Moisten all edges of the wrapper with water to help seal.
- Roll Egg Rolls: Fold the bottom edge over the filling, then fold in the sides tightly before rolling the wrapper up firmly to seal the egg roll. Ensure there are no gaps or openings.
- Fry Egg Rolls: Heat vegetable or canola oil in a deep skillet or fryer to 350°F (175°C). Carefully place egg rolls into the hot oil and fry for 2 to 3 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan.
- Drain Excess Oil: Remove egg rolls from oil with a slotted spoon and place them on paper towels to drain any excess oil.
- Serve: Serve the hot jalapeno popper egg rolls immediately with ranch dressing for dipping.
Notes
- For a healthier alternative, egg rolls can be air-fried at 400°F for 3–4 minutes on each side.
- Alternatively, bake the egg rolls at 375°F for 15–20 minutes until crispy and golden brown.
- Be cautious when handling jalapenos to avoid irritation; wearing gloves is recommended.
- Ensure the oil temperature is maintained to prevent greasy egg rolls.
- Use fresh ingredients for best flavor and texture.
