Jalapeño Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1/2 teaspoon black pepper
02 -
1 teaspoon onion powder
03 -
4 fresh jalapenos, seeded and finely chopped
04 -
8 ounces of cream cheese, brought to room temperature
05 -
1 cup of cheddar cheese, shredded
06 -
1 teaspoon garlic powder
07 -
1/2 cup of crispy cooked bacon pieces
08 -
1/2 teaspoon of salt
→ Assembly
09 -
Vegetable oil to fry
10 -
12 wrappers for egg rolls
# Instructions:
01 -
Combine cream cheese, cheddar, jalapenos, bacon, garlic powder, onion powder, salt, and black pepper in a medium-sized bowl, mixing until it's all blended together nicely.
02 -
Lay a wrapper flat in front of you so it looks like a diamond. Spoon about a tablespoon of the filling into the center, wet the edges with water, fold the bottom tip up, bring in the sides, and roll it up tightly to close.
03 -
Pour vegetable oil about 1-2 inches deep into a big frying pan and warm it over medium-high heat until it reaches 350°F (175°C).
04 -
Carefully drop the rolls into the hot oil in small groups, turning them every 2-3 minutes until they're crispy and golden brown. Don’t overcrowd your pan.
05 -
Drain them on a plate with paper towels and let them cool slightly before enjoying with your favorite dip.
# Notes:
01 -
You can bake them at 400°F for about 12-15 minutes instead of frying them.
02 -
They can be made ahead of time and kept chilled in the fridge.
03 -
Try dipping them in ranch dressing or spicy mayo—it’s delicious.