Description
Crispy mini egg rolls filled with creamy jalapeño popper goodness, perfect for any gathering.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapeños, seeded and diced
- 12 egg roll wrappers
- 1/2 cup cooked bacon bits
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
Instructions
- Ensure your cream cheese is softened. In a medium bowl, mix together the shredded cheddar cheese and bacon bits until evenly combined.
- In a separate bowl, combine the softened cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until completely blended and creamy; taste to adjust seasoning if necessary.
- Lay an egg roll wrapper on a flat surface with one corner pointing toward you, forming a diamond shape. Place about 1 tablespoon of the cheddar-bacon mixture in the center of the wrapper, followed by 1 tablespoon of the cream cheese mixture on top.
- Brush the edges of the wrapper lightly with water. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly to form a cylinder. Make sure it’s sealed well to keep your filling intact.
- Continue with the remaining wrappers and filling until they’re all done.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F. Carefully add a few egg rolls to the hot oil, ensuring not to overcrowd the pan.
- Fry each egg roll for about 2-3 minutes on each side or until they become golden brown and crispy. Remove from the oil and drain on a paper towel-lined plate.
Notes
Fry a test egg roll first for seasoning. For optimal crispiness, reheat in the oven at 350°F.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 400mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg