Jalapeno Popper Egg Rolls
Crunchy and flavorful egg rolls filled with creamy cheese, bacon, and spicy jalapenos. Perfect for parties or snacking with a side of ranch dressing.
Equipment
- 1 deep fryer or deep pot for frying egg rolls
- 1 air fryer optional, for alternative cooking method
- 1 oven optional, for baking egg rolls
Ingredients
- 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
- In a large bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, diced jalapenos, and garlic powder. Mix thoroughly.
- Place one egg roll wrapper on a clean surface and add about 1/3 cup of the jalapeno cheese mixture in the center.
- Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in the left and right corners toward the center, pressing lightly to seal.
- Roll the wrapper tightly to enclose the filling and seal the edges completely.
- Heat 2 to 3 inches of vegetable oil in a deep pot or fryer to 350°F.
- Fry the egg rolls in batches of 2-3 for about 2-3 minutes per side or until golden brown and crispy.
- Remove the egg rolls with a slotted spoon and drain on paper towels to remove excess oil.
- Serve hot with ranch dressing for dipping.
Notes
- Air fryer option: cook at 400°F for 3-4 minutes per side, spray with cooking spray.
- Bake at 375°F for 15-20 minutes, spray or brush with oil.
- Store any leftovers in an airtight container and reheat for best texture.