Jalapeño egg rolls (Print Version)
# Ingredients:
01 -
10 egg roll wrappers.
02 -
113 g (1 cup) of shredded sharp cheddar.
03 -
8 slices of thick-cut bacon, cooked crispy and crumbled.
04 -
225 g softened cream cheese.
05 -
4 large jalapenos, seeded and diced small.
06 -
1 teaspoon garlic powder.
07 -
Canola oil or vegetable oil for frying.
08 -
Ranch dressing for dipping.
# Instructions:
01 -
In a big mixing bowl, stir together the cream cheese, crumbled bacon, cheddar, jalapenos, and garlic powder until everything's well blended.
02 -
Spoon out about 1/3 cup of the jalapeno mixture onto the center of each wrapper.
03 -
Wet the edges of an egg roll wrapper with a bit of water. Fold up the bottom corner over the filling, then fold in the side corners, and roll it snugly until sealed.
04 -
In a deep pan or fryer, warm up 5-7 cm of oil to 175°C (350°F).
05 -
Fry a couple of rolls at a time for about 2-3 minutes per side, or until they’re golden and crispy.
06 -
Take the egg rolls out of the oil and lay them on paper towels to soak up any extra grease. Let the oil heat back up between batches.
07 -
Plate them warm and dunk them into some ranch dressing to enjoy.
# Notes:
01 -
Keep checking the oil temperature before frying a new batch so your egg rolls fry evenly.