Bacon Jalapeño Popper Egg Rolls
Bacon Jalapeño Popper Egg Rolls
Ingredients
For the Filling
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar jack cheese
- 8 slices bacon, cooked crispy and crumbled
- 1 jalapeño, medium, finely diced, seeds and membranes removed for less heat
For Assembly and Frying
- 12 egg roll wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying
- 1/4 teaspoon kosher salt, for sprinkling, or as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, shredded cheddar jack cheese, crumbled crispy bacon, and finely diced jalapeño. Mix thoroughly with a spatula until all ingredients are well combined and uniform.
⏱️ 5 min
- 2
Lay an egg roll wrapper flat on a clean work surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the cream cheese filling in the center of the wrapper, forming it into a log shape.
⏱️ 3 min
- 3
Dip your finger into the water and moisten all four edges of the egg roll wrapper. Fold the bottom corner up over the filling and tuck it in tightly. Fold in the left and right corners towards the center, overlapping slightly.
⏱️ 5 min
- 4
Roll the wrapper tightly from the bottom towards the top corner, creating a compact egg roll. Ensure the edges are sealed well. Repeat with the remaining wrappers and filling.
⏱️ 7 min
- 5
In a large heavy-bottomed pot or Dutch oven, pour the vegetable oil and heat it over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350
- 7
Using a slotted spoon or spider strainer, remove the fried egg rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt.
⏱️ 5 min
- 8
Repeat the frying process with the remaining egg rolls, ensuring the oil temperature returns to 350°F between batches. Serve hot and enjoy!
⏱️ 10 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Bacon Jalapeño Popper Egg Rolls
Ingredients
For the Filling
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar jack cheese
- 8 slices bacon, cooked crispy and crumbled
- 1 jalapeño, medium, finely diced, seeds and membranes removed for less heat
For Assembly and Frying
- 12 egg roll wrappers
- 1/4 cup water, for sealing
- 4 cups vegetable oil, for deep frying
- 1/4 teaspoon kosher salt, for sprinkling, or as needed
Instructions
- 1
In a large mixing bowl, combine the softened cream cheese, shredded cheddar jack cheese, crumbled crispy bacon, and finely diced jalapeño. Mix thoroughly with a spatula until all ingredients are well combined and uniform.
⏱️ 5 min - 2
Lay an egg roll wrapper flat on a clean work surface with one corner pointing towards you (diamond shape). Place about 2 tablespoons of the cream cheese filling in the center of the wrapper, forming it into a log shape.
⏱️ 3 min - 3
Dip your finger into the water and moisten all four edges of the egg roll wrapper. Fold the bottom corner up over the filling and tuck it in tightly. Fold in the left and right corners towards the center, overlapping slightly.
⏱️ 5 min - 4
Roll the wrapper tightly from the bottom towards the top corner, creating a compact egg roll. Ensure the edges are sealed well. Repeat with the remaining wrappers and filling.
⏱️ 7 min - 5
In a large heavy-bottomed pot or Dutch oven, pour the vegetable oil and heat it over medium-high heat until it reaches 350°F. Use a deep-fry thermometer to monitor the temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are golden brown and crispy on all sides.
⏱️ 10 min•🌡️ 350 - 7
Using a slotted spoon or spider strainer, remove the fried egg rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Immediately sprinkle with kosher salt.
⏱️ 5 min - 8
Repeat the frying process with the remaining egg rolls, ensuring the oil temperature returns to 350°F between batches. Serve hot and enjoy!
⏱️ 10 min•🌡️ 350