Description
Crispy egg rolls filled with creamy cheese, smoky bacon, and zesty jalapeños, perfect for any gathering.
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 shredded cheddar cheese and bacon bits until well combined. In another bowl, blend cream cheese with diced jalapeños, garlic powder, onion powder, salt, and black pepper until well mixed.
- Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 1 tablespoon of the cheddar-bacon mixture and 1 tablespoon of the cream cheese mixture in the center.
- Brush the edges of the wrapper with water, fold the bottom corner over the filling, tuck the side corners, and roll tightly into a cylinder shape. Repeat until all wrappers are filled.
- In a large skillet, heat vegetable oil to 350°F. Fry egg rolls in batches for 2-3 minutes on each side until golden brown and crispy.
- Remove cooked egg rolls and drain on paper towels before serving.
Notes
Store uncooked egg rolls in the freezer for up to 2-3 months. Fry directly from the freezer, increasing cooking time slightly.
Nutrition
- Serving Size: 1 egg roll
- Calories: 150
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 20mg