Jalapeno Popper Egg Rolls (Print Version)
# Ingredients:
01 -
8 ounces cream cheese, softened
02 -
1 cup (113 g) sharp cheddar cheese, shredded
03 -
8 strips thick-cut bacon, cooked and crumbled (about 1 cup)
04 -
4 large jalapeno peppers, seeded and finely diced
05 -
1 teaspoon garlic powder
06 -
10 egg roll wrappers
07 -
Vegetable or canola oil, for frying
08 -
Ranch dressing, for dipping
# Instructions:
01 -
To a large bowl, add cream cheese, cheddar cheese, bacon, jalapenos, and garlic powder. Mix until well combined.
02 -
Working with one wrapper at a time, place ⅓ cup of the jalapeno mixture onto the center of each wrapper. Lightly wet the edges of the wrapper with water. Fold up the bottom corner over the filling, then fold in the right and left corners to the center and press lightly to seal. Roll tightly until fully enclosed.
03 -
In a deep pot or fryer, heat 2-3 inches of vegetable oil to 350°F.
04 -
Working 2-3 at a time, carefully place the egg rolls in the hot oil and fry until golden brown, about 2-3 minutes per side. Remove from oil and place on a paper towel-lined plate to drain excess oil. Ensure the oil returns to 350°F before frying the next batch.
05 -
Serve egg rolls hot with ranch dressing for dipping.
06 -
Set the air fryer to 400°F. Place the egg rolls into the basket of the air fryer, working in batches if needed. Spray the tops with nonstick cooking spray. Air fry for 3-4 minutes, flip, spray again, and air fry for another 3-4 minutes or until golden brown. Serve with ranch dressing.
07 -
Preheat the oven to 375°F and line a baking sheet with parchment paper. Place the egg rolls onto the lined baking sheet. Spray the tops with cooking spray or brush with oil. Bake for 15-20 minutes or until golden brown and crispy. Serve with ranch dressing.
# Notes:
01 -
Make sure to reseal the edges of each egg roll tightly to prevent the filling from spilling during cooking.