Mini Jalapeño Popper Egg Rolls with Creamy Cheddar and Bacon (Print version)
Crispy mini egg rolls stuffed with cream cheese, sharp cheddar, bacon, jalapeños, and green onion.
# Ingredients:
For the filling
01 -
8 oz (225 g) cream cheese, softened
02 -
1 cup (115 g) sharp cheddar cheese, shredded
03 -
6 slices bacon, cooked crisp and finely chopped
04 -
3 medium jalapeños, seeded and finely diced
05 -
2 green onions, thinly sliced
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon smoked paprika
08 -
1/4 teaspoon kosher salt
09 -
1/4 teaspoon black pepper
For rolling and frying
10 -
24 wonton wrappers
11 -
Small bowl of water, for sealing
12 -
4 cups (950 ml) neutral oil, such as canola or vegetable oil, for frying
For serving
13 -
Ranch dressing, chipotle mayo, or sweet chili sauce
# Instructions:
01 -
In a medium bowl, mix the softened cream cheese, cheddar, bacon, jalapeños, green onions, garlic powder, smoked paprika, salt, and pepper until evenly combined.
02 -
Place one wonton wrapper on the counter in a diamond shape. Add about 1 tablespoon filling just below the center of the wrapper.
03 -
Fold the bottom corner over the filling, fold in the sides, brush the top edge with water, and roll tightly. Press the edge to seal. Repeat with the remaining filling and wrappers.
04 -
Pour 2 inches of oil into a Dutch oven or heavy pot and heat to 350°F. Line a sheet pan with a wire rack.
05 -
Fry 5-6 egg rolls at a time for 2-3 minutes, turning once, until golden brown and crisp. Transfer to the rack and let cool for 3-5 minutes.
06 -
Serve warm with ranch, chipotle mayo, or sweet chili sauce for dipping.
# Good to know:
01 -
Makes about 24 mini egg rolls.
02 -
Best served warm while the wrappers are crisp.
03 -
Air fryer option: cook at 370°F for 7-9 minutes after brushing with oil.