Mini Jalapeno Popper Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
226 g cream cheese, softened
02 -
120 g sharp cheddar cheese, shredded
03 -
4 jalapenos, seeded and finely diced
04 -
80 g cooked bacon bits
05 -
1 teaspoon garlic powder
06 -
1 teaspoon onion powder
07 -
0.5 teaspoon salt
08 -
0.5 teaspoon ground black pepper
→ Wrapping & Frying
09 -
12 egg roll wrappers
10 -
Vegetable oil for frying
# Instructions:
01 -
In a medium mixing bowl, blend softened cream cheese, shredded cheddar, diced jalapenos, bacon bits, garlic powder, onion powder, salt, and black pepper until uniformly incorporated.
02 -
Place an egg roll wrapper on a clean surface with a corner facing you. Spoon approximately 1 tablespoon of filling in the center. Lightly brush the edges with water, fold the bottom corner over the filling, fold in the sides, and roll tightly to seal. Repeat with remaining wrappers and filling.
03 -
Heat 2.5–5 cm (about 1–2 inches) of vegetable oil in a large skillet to 175°C (350°F). Carefully add several egg rolls to the hot oil, ensuring not to overcrowd. Fry each for 2–3 minutes per side or until golden brown and crisp.
04 -
Transfer cooked egg rolls to a plate lined with paper towels to absorb excess oil. Let cool slightly before serving with preferred dipping sauces.
# Notes:
01 -
For a lighter alternative, brush the assembled egg rolls with oil and bake them at 200°C (400°F) for 12–15 minutes until crisp and golden.
02 -
Prepared egg rolls can be assembled ahead and refrigerated until ready to fry or bake.
03 -
Excellent when served with ranch, sour cream, or spicy Sriracha mayo.