Spicy Jalapeño Popper Rolls (Print Version)
# Ingredients:
→ Wrappers
01 -
12 egg roll wrappers
→ Cheese and Dairy
02 -
8 ounces cream cheese, softened
03 -
1 cup shredded cheddar cheese
04 -
1 cup shredded mozzarella cheese
→ Vegetables and Herbs
05 -
2 to 3 fresh jalapeños, sliced (seeds optional)
06 -
2 green onions, chopped
→ Meat
07 -
4 slices cooked bacon, chopped
→ Seasonings
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
10 -
Salt and black pepper, to taste
→ Cooking Oil
11 -
Vegetable or canola oil for frying
# Instructions:
01 -
Combine softened cream cheese, shredded cheddar, shredded mozzarella, chopped bacon, sliced jalapeños, chopped green onions, garlic powder, onion powder, salt, and black pepper in a mixing bowl. Mix thoroughly until fully blended.
02 -
Place an egg roll wrapper on a clean, flat surface oriented in a diamond shape. Spoon approximately 2 tablespoons of the filling near the center of the wrapper.
03 -
Moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in both sides and roll upward firmly to seal the edges.
04 -
Heat about 2 inches of vegetable or canola oil in a deep skillet over medium-high heat until shimmering and hot.
05 -
Carefully add several egg rolls to the hot oil without overcrowding. Fry for 3 to 4 minutes per side until golden brown and crisp.
06 -
Remove fried egg rolls with a slotted spoon and place on paper towels to drain excess oil.
07 -
Arrange egg rolls on a serving platter. Garnish optionally with extra sliced jalapeños and chopped green onions. Serve warm with ranch or spicy mayonnaise dipping sauces.
# Notes:
01 -
To create a vegetarian variation, substitute bacon with black beans or diced bell peppers. Adjust jalapeño quantity to control heat level. Alternatively, bake egg rolls at 400°F (200°C) for 15-20 minutes, flipping halfway.