Description
Crispy and flavorful Bacon Jalapeño Popper Eggrolls combine creamy cheese, spicy jalapeños, and savory bacon wrapped in a golden, crunchy eggroll wrapper. Perfect as a fun appetizer or snack that packs a delicious punch of smoky and spicy flavor.
Ingredients
Scale
Filling
- 4 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, chopped
- 1/4 cup jalapeños, diced
Assembly
- 8 eggroll wrappers
- 1 egg, beaten (for sealing)
Frying
- Oil for frying
Instructions
- Prepare the filling: In a bowl, mix together the softened cream cheese, shredded cheddar cheese, chopped cooked bacon, and diced jalapeños until well combined to create a flavorful filling.
- Fill the wrappers: Place an eggroll wrapper on a clean, flat surface. Spoon a portion of the cheese and bacon mixture into the center of the wrapper.
- Seal the wrapper: Brush the edges of the eggroll wrapper with the beaten egg to help seal it securely.
- Roll the eggrolls: Fold the wrapper over the filling, then roll tightly while sealing the edges to ensure none of the filling leaks out during cooking.
- Heat the oil: Pour oil into a deep pan and heat it over medium heat until it reaches a temperature suitable for frying (about 350°F or 175°C).
- Fry the eggrolls: Fry the eggrolls in batches, turning occasionally, until they are golden brown and crispy on all sides, approximately 3 to 4 minutes per side.
- Drain excess oil: Remove the eggrolls from the oil and place them on paper towels to drain any excess oil.
- Serve hot: Serve the Bacon Jalapeño Popper Eggrolls warm with your favorite dipping sauce, such as ranch or spicy aioli, for a delicious appetizer.
Notes
- Ensure the cream cheese is softened to make mixing easier and the filling smoother.
- Adjust the amount of jalapeños according to your heat preference.
- Use enough oil to cover at least half of the eggrolls to ensure even frying.
- Keep an eye on the oil temperature to avoid burning or undercooking.
- For a healthier version, consider baking the eggrolls at 400°F (200°C) for 15-20 minutes or until crisp.
