Description
Crispy Mini Jalapeño Popper Egg Rolls filled with cream cheese, jalapeños, and bacon, perfect for parties or a flavorful snack.
Ingredients
Scale
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 jalapeños, seeded and diced
- 12 egg roll wrappers
- 1/2 cup cooked bacon bits
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- Vegetable oil, for frying
Instructions
- In a medium bowl, mix together the cheddar cheese and bacon bits.
- In another bowl, combine the cream cheese, jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until well blended.
- Lay an egg roll wrapper on a flat surface with one corner pointing towards you, forming a diamond shape.
- Place about 1 tablespoon of the cheddar-bacon mixture in the center, then add 1 tablespoon of the cream cheese mixture on top.
- Brush the edges of the wrapper lightly with water to help seal it.
- Fold the bottom corner over the filling, fold in the sides, and roll tightly to form a cylinder. Repeat with the remaining wrappers and filling.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Carefully add a few egg rolls to the hot oil without overcrowding the skillet.
- Fry each egg roll for about 2-3 minutes on each side until golden brown and crispy.
- Use tongs to remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Notes
Make sure to tightly seal your egg rolls to prevent leaking during frying. You can prepare the filling ahead of time and store it in the fridge.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2 egg rolls
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 30mg