Ingredients
- 6 jalapeño peppers, seeded and diced
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (optional)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 12 egg roll wrappers
- Water (for sealing the wrappers)
- Oil for frying
Instructions
- Make the filling:
In a bowl, mix the diced jalapeños, softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, and smoked paprika until well combined. - Assemble the egg rolls:
Lay an egg roll wrapper in a diamond shape. Add about 1-2 tablespoons of the filling in the center. Fold the bottom corner over the filling, tuck in the sides, and roll it up tightly. Use a little water to seal the edge. - Heat the oil:
Heat about 2 inches of oil in a deep skillet or pot to 350°F (175°C). - Fry until golden:
Carefully place the egg rolls in the hot oil, seam side down. Fry for 2-3 minutes per side, until golden brown and crispy. - Drain and serve:
Remove the egg rolls from the oil and place on a paper towel-lined plate to drain any excess oil. - Enjoy!
Serve with ranch dressing, sour cream, or a spicy dipping sauce.
Would you like me to add a baked or air fryer version too?