Crispy Jalapeño Rolls (Print Version)
Cheesy, spicy jalapeño-packed egg rolls with bacon. Crunchy, fun, and easy to whip up!
# Ingredients:
→ Filling
01 -
4 jalapenos, diced and seeds removed
02 -
8 oz softened cream cheese
03 -
1 cup cheddar cheese, shredded
04 -
1 teaspoon each of garlic and onion powders
05 -
1/2 cup of bacon bits, fully cooked
06 -
1/2 teaspoon black pepper
07 -
1/2 teaspoon salt
→ Assembly
08 -
Vegetable oil for frying
09 -
12 egg roll wrappers
# Directions:
01 -
Combine the softened cream cheese, cheddar, bacon bits, diced jalapenos, salt, pepper, garlic powder, and onion powder in a bowl. Stir everything until smooth and blended.
02 -
Lay an egg roll wrapper in a diamond shape. Spoon a tablespoon of the mixture into the center. Wet the edges with water. Fold the bottom corner up over the filling, then tuck the sides in, and roll it snugly so it seals.
03 -
Pour 1-2 inches of oil into a large frying pan. Warm it up over medium-high heat until it reaches 350°F (175°C).
04 -
Cook the egg rolls a few at a time, flipping occasionally, for 2-3 minutes per side. They should get crispy and golden brown. Avoid crowding the pan.
05 -
Place hot egg rolls on plates covered with paper towels to soak up any oil. Wait a few minutes to cool, then pair with your go-to dipping sauce.
# Notes:
01 -
Bake them instead for 12-15 minutes at 400°F.
02 -
Make ahead of time and keep in the fridge.
03 -
Tastes awesome with spicy mayo or ranch.