These crispy egg rolls pack all the creamy, cheesy, and spicy flavors of jalapeño poppers with a fun twist. Perfect for parties, snacks, or game-day treats!
Ingredients:
- 6 large jalapeños, seeded and diced
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon bits (optional)
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika
- 12 egg roll wrappers
- 1 egg, beaten (for sealing the wrappers)
- Vegetable oil, for frying
For Dipping:
- Ranch dressing
- Spicy sriracha mayo
Instructions:
- Prepare the Filling:
- In a mixing bowl, combine the diced jalapeños, cream cheese, cheddar cheese, bacon bits (if using), garlic powder, and smoked paprika. Mix until smooth and evenly combined.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a flat surface, with one corner pointing toward you (diamond shape).
- Place about 2 tablespoons of the filling in the center.
- Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the edge with a bit of beaten egg to keep it closed. Repeat with the remaining wrappers and filling.
- Heat the Oil:
- In a deep skillet or pot, heat about 2 inches of vegetable oil to 350°F (175°C).
- Fry the Egg Rolls:
- Carefully place 2-3 egg rolls into the hot oil, making sure not to overcrowd the pan.
- Fry for 2-3 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
- Serve:
- Serve the egg rolls warm with ranch dressing or spicy sriracha mayo for dipping.
Tips:
- Bake instead of frying: Brush the egg rolls with oil and bake at 400°F (200°C) for 15-20 minutes, flipping halfway through.
- Air fryer option: Spray with cooking oil and air fry at 375°F (190°C) for 10-12 minutes, shaking the basket halfway through.
- Adjust spice levels: Add more diced jalapeños or include seeds for extra heat, or substitute with milder peppers for less spice.