Bacon Jalapeno Popper Rolls (Printable version)
Crispy rolls with creamy cheese, smoky bacon, and spicy jalapeños for tasty snacking.
# What You'll Need:
→ Filling
01 - 8 oz cream cheese, softened
02 - 1 cup shredded cheddar cheese
03 - 1/2 cup cooked bacon, crumbled (about 6 slices)
04 - 3 fresh jalapeños, seeded and finely diced
05 - 1/4 tsp garlic powder
06 - 1/4 tsp onion powder
07 - 1/4 tsp black pepper
08 - 2 green onions, finely sliced
→ Assembly
09 - 12 eggroll wrappers
10 - 1 egg, beaten (for sealing)
→ Frying
11 - Vegetable oil, for deep frying
# Directions:
01 - In a medium bowl, combine cream cheese, cheddar cheese, crumbled bacon, jalapeños, garlic powder, onion powder, black pepper, and green onions. Mix until thoroughly combined.
02 - Lay an eggroll wrapper on a clean surface with a corner facing you. Place 2 tablespoons of filling near the center.
03 - Fold the bottom corner over the filling, then fold in both side corners. Roll up tightly, brushing the final corner with beaten egg to seal.
04 - Repeat with remaining wrappers and filling.
05 - Heat 2 inches of vegetable oil in a deep skillet or pot to 350°F.
06 - Fry eggrolls in batches (do not overcrowd), turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.
07 - Remove with a slotted spoon and drain on paper towels. Let cool slightly before serving.
# Expert advice:
01 -
- The combination of creamy cheese and crispy bacon is basically impossible to stop eating
- They fry up faster than you can set out the dipping bowls for guests
02 -
- Hot oil splatters when water hits it, so pat your jalapeños dry after washing them
- Let the fried eggrolls cool for at least five minutes, because the cheese filling stays molten much longer than the wrapper does
03 -
- Set up your frying station with paper towels on a baking sheet nearby before you start
- The second batch always tastes better because the oil temperature has stabilized