Bacon Popper Eggrolls (Print Version)
# Ingredients:
→ Wrapper
01 -
8 sheets of eggroll dough
→ Filling
02 -
1/2 tsp garlic powder
03 -
1 green onion, diced
04 -
Salt and pepper as needed
05 -
6 strips of bacon, cooked and crumbled
06 -
1 cup cheddar cheese, shredded
07 -
8 oz softened cream cheese
08 -
2 jalapeños, deseeded and finely chopped
→ Cooking
09 -
Frying oil (vegetable)
# Instructions:
01 -
Mix together the softened cream cheese, cheddar, bacon bits, finely chopped green onion, garlic powder, diced jalapeños, salt, and pepper in a bowl until it’s smooth and combined.
02 -
On a flat surface, place an eggroll sheet. Spoon roughly 2 tablespoons of the creamy filling diagonally across the wrapper's middle.
03 -
Take the bottom corner and fold it over the filling. Bring the sides inward, then roll tightly to wrap it all up. Use a damp fingertip to seal the edges.
04 -
In a deep pan or fryer, heat up vegetable oil to 350°F (175°C).
05 -
Carefully slide the rolls into the hot oil, with the seam side down. Fry a few at a time, turning as needed, until they’re golden and crispy (about 3-4 minutes).
06 -
With a slotted spoon, lift them out and let them drain on a plate lined with paper towels.
07 -
Serve while hot, pairing them with a dip you love—ranch dressing or sour cream work great.
# Notes:
01 -
These rolls bring the spicy kick of jalapeño poppers wrapped up in crunchy eggroll dough for the perfect snack.