Jalapeno Popper Rolls (Printable Version)
# What You'll Need:
→ Filling
01 -
0.5 teaspoon ground black pepper
02 -
0.5 teaspoon salt
03 -
1 teaspoon onion powder
04 -
1 teaspoon garlic powder
05 -
80 g cooked bacon bits
06 -
4 jalapenos, seeds taken out and chopped small
07 -
120 g sharp cheddar cheese, grated
08 -
226 g cream cheese, let it get soft
→ Wrapping & Frying
09 -
Vegetable oil for frying
10 -
12 egg roll wrappers
# Steps to Follow:
01 -
Lift your crispy egg rolls out of the pan and set them on a paper towel–covered plate to catch any extra oil. Give them a minute to cool, then dig in with your favorite dipping sauce.
02 -
Pour in about 1 to 2 inches of veggie oil into a big pan and get it hot, aiming for 350°F (175°C). Fry a few egg rolls at once but don’t pack them in too tightly. Let each one cook about 2–3 minutes on each side until crunchy and golden.
03 -
Set a wrapper down so the corner points at you. Drop a spoonful of filling right in the center. Dab some water on the edges, pull the closest corner over the filling, tuck in the sides, then tightly roll the whole thing up and pinch it closed. Do this with the rest.
04 -
Toss the softened cream cheese, grated cheddar, bacon bits, jalapenos, onion powder, garlic powder, salt, and pepper into a bowl. Stir until everything’s evenly mixed together.
# Additional Tips:
01 -
Want to skip the deep fry? Brush oil on your wrapped egg rolls and bake them at 400°F (200°C) for 12–15 minutes until they’re crunchy and browned.
02 -
You can roll these up ahead of time and stash them in the fridge until you’re ready to cook.
03 -
Tastes awesome with ranch, sour cream, or some spicy sriracha mayo.