Description
Crispy and creamy jalapeño popper egg rolls packed with rich cheese, spicy jalapeños, and crunchy bacon, perfect for game days and parties.
Ingredients
Filling Ingredients
- 8 ounces Cream cheese (Full fat for best texture)
- 1 cup Sharp cheddar cheese (For bold flavor)
- 1 cup Mozzarella cheese (For stretch and melt)
- 2 whole Jalapeños (Fresh or pickled, as per preference)
- 4 slices Bacon (Crispy, crumbled)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- to taste Salt
- to taste Pepper
Wrapper Ingredients
- 12-14 pieces Egg roll wrappers (Or wonton wrappers for mini versions)
Instructions
Preparation of Filling
- Mix softened cream cheese, cheddar, mozzarella, chopped jalapeños, crumbled bacon, garlic powder, onion powder, and a little pepper in a bowl.
- Adjust seasoning to taste and mix well.
Wrapper Assembly
- Take a wrapper and place 1-2 teaspoons of filling slightly off-center.
- Fold in the sides and roll up tightly like an envelope.
- Seal the edges with water or a cornstarch slurry.
Frying Instructions
- Heat oil in a pot to 350°F.
- Fry the rolls in small batches for 2-3 minutes for mini rolls or 4-5 minutes for full-size rolls until golden and crispy.
- Drain on a wire rack or paper towels.
Serving Suggestions
- Serve warm with your favorite dipping sauce.
Notes
You can prep the filling a day ahead and store it in the fridge. Cooked leftovers keep well in the fridge for about 3 days. For freezing, wrap and freeze in a single layer; they keep for about 2 months.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Cuisine: American