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 together the cheddar cheese and bacon bits until evenly incorporated.
- In a separate bowl, combine the softened cream cheese, diced jalapeños, garlic powder, onion powder, salt, and black pepper. Stir until everything is fully blended and smooth.
- Lay an egg roll wrapper on a clean, flat surface in a diamond shape with one corner facing you.
- Spoon about 1 tablespoon of the cheddar-bacon mixture into the center of the wrapper, followed by 1 tablespoon of the cream cheese mixture on top.
- Brush the edges of the wrapper with a small amount of water; this helps to seal it tightly.
- Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly into a cylinder. Repeat this process with the remaining wrappers and filling.
- Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
- Carefully add a few egg rolls to the oil, being cautious not to overcrowd the skillet.
- Fry each egg roll for about 2-3 minutes on each side, or until they turn a beautiful golden brown and become crispy.
- Remove the egg rolls from the oil using tongs and place them on a paper towel-lined plate to drain excess oil.
Notes
Serve with ranch or cilantro-lime dip. For storage, refrigerate in an airtight container for up to 3 days or freeze for up to 2 months. Reheat in the oven for crispiness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 25mg