Jalapeno Egg Rolls (Printable Version)
Crunchy golden rolls loaded with cream cheese, cheddar, bacon, and jalapeno—awesome for parties or just snacking.
# What You'll Need:
→ Filling
01 -
0.5 teaspoon ground black pepper
02 -
0.5 teaspoon salt
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
80 g cooked bacon bits
06 -
4 jalapenos, seeds out and finely chopped
07 -
120 g sharp cheddar cheese, grated
08 -
226 g cream cheese, super soft
→ Wrapping & Frying
09 -
Vegetable oil, enough for frying
10 -
12 egg roll wrappers
# Step-by-Step Guide:
01 -
Move your golden, crispy egg rolls over to a plate with some paper towels on it. Give 'em a few minutes to cool a bit, then dig in with whatever dip you love.
02 -
Pour vegetable oil in a big pan, about 1–2 inches deep, and get it up to 350°F (175°C). Slide in just a few egg rolls at a time, so they’re not crowded. Let each go for 2–3 minutes per side, flipping when needed, until they’re a delicious, bronzed crisp.
03 -
Lay a wrapper down on the counter like a diamond. Scoop a tablespoon of filling into the middle, dab a little water around the edges, then pull the bottom corner over the filling, tuck in the sides, and roll it up tight. Do the rest the same way.
04 -
In a medium bowl, dump in your cream cheese, cheddar, chopped jalapeno, bacon bits, garlic and onion powders, salt, and pepper. Mash and mix until everything looks totally blended.
# Additional Notes:
01 -
If you’d rather not fry, just brush these with a little oil and bake at 400°F (200°C) for 12–15 minutes until they’re crunchy and golden.
02 -
You can make these egg rolls ahead and stash them in the fridge. Just cook them later when you want.
03 -
Tastes awesome dipped in ranch, sour cream, or spicy sriracha mayo.