Bacon Jalapeño Popper Eggrolls (Print version)

Creamy, cheesy jalapeño popper filling wrapped in egg roll wrappers and fried until golden and crisp.

# Ingredients:

For the filling

01 - 8 oz (225 g) cream cheese, softened but not melted
02 - 1 cup (115 g) shredded sharp cheddar cheese
03 - 1/2 cup (55 g) shredded Monterey Jack cheese
04 - 6 slices bacon, cooked crisp and finely chopped
05 - 4 medium jalapeños, seeded and finely diced
06 - 2 green onions, thinly sliced
07 - 1/2 teaspoon garlic powder
08 - 1/4 teaspoon onion powder
09 - 1/4 teaspoon smoked paprika
10 - 1/4 teaspoon kosher salt
11 - 1/4 teaspoon black pepper

For rolling and frying

12 - 12 egg roll wrappers
13 - Small bowl of water, for sealing
14 - 4 cups (950 ml) vegetable oil, or enough for 2 inches in the pot
15 - Ranch dressing, sour cream, or chipotle mayo, for serving

# Instructions:

01 - Cook the bacon until crisp. Drain it on paper towels, then chop it into small pieces so it mixes evenly through the filling.
02 - In a medium bowl, stir the cream cheese, cheddar, Monterey Jack, bacon, jalapeños, green onions, garlic powder, onion powder, smoked paprika, salt, and pepper until thick and evenly combined.
03 - Place one egg roll wrapper on the counter like a diamond. Spoon about 3 tablespoons of filling near the lower third of the wrapper.
04 - Fold the bottom corner over the filling, fold in the sides, and roll tightly. Wet the top corner with water and press to seal. Repeat with the remaining wrappers and filling.
05 - Pour oil into a Dutch oven or heavy pot to a depth of about 2 inches. Heat to 350°F over medium heat.
06 - Fry 3-4 eggrolls at a time for 3-4 minutes, turning as needed, until evenly golden brown and crisp. Keep the oil close to 350°F between batches.
07 - Transfer the fried eggrolls to a wire rack and let them rest for 1-2 minutes. Serve hot with ranch, sour cream, or chipotle mayo.

# Good to know:

01 - Makes 12 eggrolls, about 6 appetizer servings.
02 - Best served hot while the wrapper is crisp.
03 - For less heat, remove all jalapeño seeds and ribs.

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