Bacon Jalapeño Popper Eggrolls Recipe
This Bacon Jalapeño Popper Eggrolls Recipe makes crispy eggrolls with creamy jalapeño popper filling inside.
Ingredients
- 12 eggroll wrappers
- 8 oz cream cheese soft
- 1 cup cooked bacon chopped
- 4-5 fresh jalapeños diced
- 1 cup sharp cheddar cheese
- 2 green onions chopped
- 1 egg beaten
- Oil for frying
Instructions
- Mix soft cream cheese, chopped bacon, diced jalapeños, and shredded cheese in bowl.
- Add chopped green onions, salt, and pepper to mixture.
- Place wrapper on flat surface and add 2 spoons filling in center.
- Fold bottom corner over filling, then fold left and right sides in.
- Roll up tightly and brush top corner with beaten egg to seal.
- Heat oil to 350°F in deep pot using thermometer.
- Fry 3-4 eggrolls for 2-3 minutes until golden brown all over.
- Remove eggrolls and drain on paper towels before serving hot.
Notes
- Soften cream cheese first - Take out 30 minutes before cooking
- Remove jalapeño seeds - Less seeds means less spicy heat
- Don't overfill wrappers - Too much filling makes them burst
- Seal edges well - Use egg wash to prevent leaking
- Keep oil temperature steady - 350°F makes them perfectly crispy