Description
Crispy, golden-brown egg rolls filled with spicy jalapenos, creamy cheese, and savory bacon. A perfect appetizer or snack!
Ingredients
Scale
- 12 large jalapenos
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (about 6 slices)
- 1/4 cup chopped green onions
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 package (12 count) egg roll wrappers
- 1 large egg, beaten (for egg wash)
- Vegetable oil, for frying
- Your favorite dipping sauce (ranch, blue cheese, or a spicy aioli recommended)
Instructions
- Prepare the Jalapenos: Wear gloves! Slice jalapenos lengthwise, remove seeds and membranes, and rinse. Pat dry.
- Make the Filling: Combine softened cream cheese, cheddar cheese, bacon, green onions, garlic powder, black pepper, and cayenne pepper (if using) in a bowl. Mix well until smooth.
- Stuff the Jalapenos: Fill each jalapeno half with the cream cheese mixture, packing it in firmly.
- Wrap the Egg Rolls: Place an egg roll wrapper on a flat surface. Position a filled jalapeno horizontally across the center. Fold the bottom corner over the jalapeno, tucking it in. Fold in the sides. Brush the top corner with beaten egg. Roll tightly to seal. Repeat.
- Fry the Egg Rolls: Heat 2-3 inches of vegetable oil to 350-375°F (175-190°C). Fry egg rolls in batches for 2-3 minutes per side, until golden brown and crispy.
- Remove and Drain: Remove fried egg rolls and place on a wire rack lined with paper towels to drain excess oil.
- Serve: Let cool slightly. Serve warm with your favorite dipping sauce.
Notes
- Spice Level: Adjust cayenne pepper for desired heat.
- Cheese Variations: Try pepper jack or Monterey Jack cheese.
- Meat Options: Use sausage or shredded chicken instead of bacon.
- Air Fryer Option: Preheat air fryer to 400°F (200°C). Spray egg rolls with oil and air fry for 8-10 minutes, flipping halfway.
- Make Ahead: Prepare egg rolls and refrigerate for up to 24 hours.
- Freezing: Freeze uncooked egg rolls on a baking sheet, then transfer to a freezer bag. Fry from frozen, adding extra cooking time.
- Troubleshooting:
* Soggy egg rolls: Oil not hot enough, or overcrowding.
* Burning egg rolls: Oil too hot.
* Filling oozing out: Overfilling, or not sealed tightly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes