Bacon Jalapeño Popper Eggrolls – Crispy and Cheesy
Ingredients
Scale
- 12egg roll wrappers
- 8slices bacon, cooked and crumbled
- 4jalapeños, seeded and finely diced
- 8 oz(225 g) cream cheese, softened
- 1 cupshredded cheddar cheese
- 1/2 cupshredded mozzarella cheese
- 1/2 tspgarlic powder
- 1/2 tsponion powder
- Salt and black pepper, to taste
- 1 tbspwater, for sealing wrappers
- Vegetable oil, for frying
Instructions
- Cook the bacon:Fry the bacon in a skillet until crispy. Drain on paper towels, let it cool, and crumble into small pieces.
- Prepare the filling:In a bowl, combine the softened cream cheese, cheddar, mozzarella, diced jalapeños, crumbled bacon, garlic powder, onion powder, salt, and black pepper. Mix until creamy and evenly combined.
- Fill the wrappers:Place an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling into the center.
- Roll the egg rolls:Fold the bottom corner over the filling, tuck in both sides, and roll tightly toward the top corner. Brush the final edge with water to seal securely.
- Heat the oil:Pour vegetable oil into a deep skillet or saucepan to a depth of about 2 inches. Heat to 350°F (175°C).
- Fry until golden:Fry the egg rolls in small batches for 3–5 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
- Cool and serve:Let the egg rolls rest for a few minutes before serving. Enjoy them warm with ranch dressing, spicy mayo, or your favorite dipping sauce.
Find it online:https://www.cookwam.com/bacon-jalapeno-popper-eggrolls/