Savor the Burst of Flavors with Bacon Jalapeño Popper Eggrolls (Print version)
Crispy bacon jalapeño popper eggrolls stuffed with cream cheese, cheddar, fresh jalapeños, and bacon.
# Ingredients:
For the filling
01 -
8 oz (225 g) cream cheese, softened but still cool
02 -
1 cup (115 g) shredded sharp cheddar cheese
03 -
6 slices bacon, cooked crisp and finely chopped
04 -
2 medium jalapeños, seeded and finely diced
05 -
2 green onions, thinly sliced
06 -
1 teaspoon garlic powder
07 -
1/2 teaspoon onion powder
08 -
1/4 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For rolling and frying
10 -
12 egg roll wrappers
11 -
Small bowl of water, for sealing
12 -
4 cups (950 ml) neutral oil, or enough for 1 inch in the skillet
For serving
13 -
Ranch dressing, salsa ranch, or sour cream dip
# Instructions:
01 -
Cook the bacon until crisp, then drain well and chop it into small pieces. Let it cool before adding it to the cheese mixture.
02 -
In a medium bowl, stir together cream cheese, cheddar, bacon, jalapeños, green onions, garlic powder, onion powder, salt, and pepper until evenly mixed.
03 -
Place one wrapper on the counter with a corner facing you. Spoon about 2 tablespoons of filling just below the center.
04 -
Fold the bottom corner over the filling, fold in the sides, and roll tightly. Wet the final corner with water and press to seal. Repeat with the remaining wrappers.
05 -
Pour 1 inch of oil into a heavy skillet or Dutch oven and heat to 350°F. Line a baking sheet with a wire rack.
06 -
Fry 3-4 eggrolls at a time for 1-2 minutes per side, until golden brown and crisp. Adjust the heat as needed to keep the oil near 350°F.
07 -
Transfer the eggrolls to the wire rack and cool for 3 minutes. Serve warm with ranch, salsa ranch, or sour cream dip.
# Good to know:
01 -
Makes 12 eggrolls, about 6 appetizer servings.
02 -
Best served hot within 10 minutes of frying.
03 -
Uncooked rolled eggrolls can be refrigerated up to 8 hours before frying.