Mini Jalapeño Popper Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
8 oz cream cheese, softened
02 -
1 cup shredded cheddar cheese
03 -
4 jalapenos, seeded and diced
04 -
1/2 cup cooked bacon bits
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
1/2 teaspoon salt
08 -
1/2 teaspoon black pepper
→ Assembly
09 -
12 egg roll wrappers
10 -
Vegetable oil for frying
# Instructions:
01 -
In a medium bowl, mix together softened cream cheese, shredded cheddar cheese, diced jalapenos, bacon bits, garlic powder, onion powder, salt, and black pepper until well combined.
02 -
Place egg roll wrapper diamond-style, add 1 tablespoon filling in center. Brush edges with water, fold bottom corner over filling, fold in sides, and roll tightly to seal.
03 -
Heat 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
04 -
Fry egg rolls in batches for 2-3 minutes per side until golden brown and crispy. Don't overcrowd the pan.
05 -
Remove to paper towel-lined plate to drain. Let cool slightly before serving with your favorite dipping sauce.
# Notes:
01 -
Can be baked instead of fried at 400°F for 12-15 minutes
02 -
Can be assembled ahead and stored in fridge
03 -
Great with ranch or spicy mayo for dipping