Mini Jalapeño Popper Egg Rolls (Print Version)
Crispy egg rolls packed with jalapeño, creamy cheese, and bacon. Great as a flavorful snack or appetizer.
# Ingredients:
→ Filling
01 -
225 grams cream cheese, softened
02 -
100 grams shredded cheddar cheese
03 -
4 fresh jalapeños, seeded and finely diced
04 -
80 grams cooked bacon bits
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon salt
08 -
0.5 teaspoon ground black pepper
→ Assembly
09 -
12 egg roll wrappers
→ Cooking
10 -
Vegetable oil, for deep frying
# Instructions:
01 -
In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapeños, cooked bacon bits, garlic powder, onion powder, salt, and black pepper. Blend until the mixture is completely uniform.
02 -
On a clean surface, position one egg roll wrapper. Spoon approximately 2 tablespoons of the filling mixture into the center of the wrapper.
03 -
Fold the bottom corner of the wrapper over the filling. Fold in both sides, then roll up tightly. Seal the edges using a small amount of water. Repeat the process with the remaining wrappers and filling.
04 -
Pour enough vegetable oil into a deep fryer or large skillet to submerge the rolls. Preheat oil to 175°C.
05 -
Carefully place prepared rolls into the hot oil in batches, ensuring not to overcrowd. Fry for 3 to 4 minutes, rotating occasionally, until golden brown and crisp.
06 -
Transfer fried rolls to a plate lined with paper towels to absorb excess oil.
07 -
Present immediately while hot, accompanied by your preferred dipping sauce.
# Notes:
01 -
Ensure egg roll wrappers are tightly sealed to prevent filling from leaking during frying.