Bacon Jalapeño Popper Eggrolls (Print Version)
# Ingredients:
→ Wrapper
01 -
8 eggroll wrappers
→ Filling
02 -
8 oz cream cheese, softened
03 -
1 cup shredded cheddar cheese
04 -
6 slices bacon, cooked and crumbled
05 -
2 jalapeño peppers, seeded and finely chopped
06 -
1 green onion, finely chopped
07 -
1/2 teaspoon garlic powder
08 -
Salt and pepper to taste
→ Cooking
09 -
Vegetable oil, for frying
# Instructions:
01 -
In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped jalapeño peppers, green onion, garlic powder, salt, and pepper. Mix until well combined.
02 -
Lay an eggroll wrapper on a clean surface. Spoon about 2 tablespoons of the cheese mixture diagonally across the center of the wrapper.
03 -
Fold the bottom corner over the filling. Fold the sides toward the center, then roll tightly to enclose the filling like a burrito. Use a bit of water on the edges to seal the eggroll.
04 -
Heat vegetable oil in a deep skillet or fryer to 175°C (350°F).
05 -
Carefully place the eggrolls in the hot oil, seam side down. Fry in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy.
06 -
Remove from the oil and place on a paper towel-lined plate to drain excess oil.
07 -
Serve hot with your favorite dipping sauce, like ranch or sour cream.
# Notes:
01 -
These eggrolls combine the classic flavors of jalapeño poppers with a crispy eggroll wrapper for a delicious fusion appetizer.