Description
Golden-crisp wrappers enclose a gooey blend of cream cheese, cheddar, crunchy bacon, and fiery jalapeños that burst with flavor in every bite.
Ingredients
- 8 each egg roll wrapper
- 4 oz cream cheese
- 1/2 cup shredded cheddar cheese
- 2 each jalapeño pepper
- 3 slice cooked and crumbled bacon
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 2 cup vegetable oil
Instructions
- In a medium bowl combine cream cheese shredded cheddar jalapeño pepper bacon garlic powder and paprika stirring until well mixed.
- Place one egg roll wrapper on a clean surface with one corner pointing toward you spoon about two tablespoons of filling onto the center.
- Moisten the edges of the wrapper with water fold the bottom corner over the filling then fold in the sides and roll tightly sealing the top corner.
- Heat vegetable oil in a deep skillet over medium heat until it reaches 350°F.
- Carefully add egg rolls to the oil in batches cooking for 2 to 3 minutes per side or until golden brown and crisp.
- Remove egg rolls with a slotted spoon and drain on paper towels.
Notes
- For a lighter option bake egg rolls at 425°F for 15 to 18 minutes turning halfway through.
- Increase or decrease jalapeño quantity to adjust the heat level.
- Serve with ranch dressing chipotle mayo or your favorite dipping sauce.
- Store leftover egg rolls in an airtight container in the refrigerator for up to two days and reheat in the oven.