Crispy Chicken Jalapeño Popper Egg Rolls (Print version)

Golden egg rolls stuffed with chicken, jalapeños, bacon, and creamy cheese, served hot with ranch for dipping.

# Ingredients:

For the filling

01 - 2 tablespoons unsalted butter, divided
02 - 1 lb (450 g) boneless skinless chicken breast, diced small
03 - 1/2 cup (75 g) diced yellow onion
04 - 5-6 fresh jalapeños, seeded and diced
05 - 8 oz (225 g) cream cheese, softened
06 - 1/2 cup (55 g) shredded Monterey jack cheese
07 - 1/2 cup (55 g) shredded mozzarella cheese
08 - 4 slices bacon, cooked crisp and crumbled
09 - 1/2 cup (30 g) panko breadcrumbs
10 - 1 teaspoon kosher salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon garlic powder

For wrapping and frying

13 - 16 egg roll wrappers
14 - 1 tablespoon cornstarch mixed with 1 tablespoon water
15 - 6 cups vegetable oil, or enough for 3 inches in the pot
16 - 1/2 cup (120 ml) ranch dressing, for serving

# Instructions:

01 - Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the diced chicken and cook for 8-10 minutes, stirring occasionally, until browned and cooked through to 165°F. Transfer to a large bowl.
02 - Add the remaining 1 tablespoon butter to the skillet. Add the onion and jalapeños and cook for 4-5 minutes, until softened and most of the moisture has cooked off.
03 - Add the cooked vegetables to the chicken. Stir in cream cheese, Monterey jack, mozzarella, bacon, panko, salt, pepper, and garlic powder until evenly combined. Cool for about 10 minutes.
04 - Place one wrapper on the counter like a diamond. Spoon about 2 tablespoons filling across the lower center. Fold the bottom corner over the filling, fold in both sides, roll tightly, and seal the final corner with cornstarch slurry.
05 - Pour oil into a heavy pot to a depth of about 3 inches. Heat to 350°F. Line a plate with paper towels or set a wire rack over a sheet pan.
06 - Fry 3-4 egg rolls at a time for 4-5 minutes, turning often, until deep golden brown and crisp. Drain briefly, then repeat with the remaining rolls.
07 - Let the egg rolls rest for 2-3 minutes so the filling settles. Serve warm with ranch dressing for dipping.

# Good to know:

01 - Makes 16 egg rolls, about 2 per serving.
02 - Keep the filling thick and cool before wrapping to prevent leaks.
03 - Best served hot soon after frying.

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