Crispy Jalapeño Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 teaspoon onion powder
02 -
1 teaspoon garlic powder
03 -
1 cup cheddar cheese, shredded
04 -
1/2 teaspoon salt
05 -
8 oz softened cream cheese
06 -
4 diced jalapenos, seeds removed
07 -
1/2 cup bacon bits, cooked
08 -
1/2 teaspoon black pepper
→ Assembly
09 -
Vegetable oil for frying
10 -
12 wrappers for egg rolls
# Instructions:
01 -
Grab a decent-sized bowl and combine the softened cream cheese, cheddar cheese, diced jalapenos, bacon bits, garlic and onion powders, salt, and black pepper. Mix everything until smooth and uniform.
02 -
Lay an egg roll wrapper on your workspace like a diamond. Scoop a tablespoon of filling into the center. Dab some water along the edges with a brush or your fingers. Fold the bottom corner over the filling, tuck in the sides, and roll it up snug to seal.
03 -
In a big skillet, heat about 1-2 inches of oil over medium-high until it hits 350°F (175°C).
04 -
Fry up the egg rolls in smaller batches. Cook each side for 2-3 minutes until they turn golden and crisp. Don’t overcrowd the skillet!
05 -
Place the fried rolls on a plate lined with paper towels to soak up extra oil. Let them cool a little before enjoying them with your go-to dipping sauce.
# Notes:
01 -
If you don’t want to fry them, bake at 400°F for 12-15 minutes.
02 -
Prepare and store in the fridge ahead of time.
03 -
Pair them with ranch or spicy mayo for dipping.