Jalapeno Popper Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
225 g cream cheese, softened
02 -
113 g sharp cheddar cheese, shredded
03 -
8 strips thick-cut bacon, cooked and crumbled
04 -
4 large jalapeno peppers, seeded and finely diced
05 -
1 teaspoon garlic powder
→ Wrapper and Frying
06 -
10 egg roll wrappers
07 -
Vegetable or canola oil, for frying
→ To Serve
08 -
Ranch dressing, for dipping
# Instructions:
01 -
In a large mixing bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, diced jalapeno peppers, and garlic powder. Mix thoroughly until fully integrated.
02 -
Lay one egg roll wrapper on a clean surface. Spoon approximately ⅓ cup of the filling onto the center of the wrapper.
03 -
Lightly moisten the edges of the wrapper with water. Fold the bottom corner over the filling, then fold in each side. Roll tightly to enclose the filling and press the edges to seal.
04 -
Pour 5–7 cm of vegetable or canola oil into a deep pot or fryer and heat to 175°C.
05 -
Working in batches of 2–3, carefully place egg rolls into the hot oil. Fry for 2–3 minutes per side, turning as needed, until golden brown.
06 -
Transfer fried egg rolls to a plate lined with paper towels to absorb excess oil.
07 -
Serve hot alongside ranch dressing for dipping.
08 -
Preheat air fryer to 200°C. Arrange egg rolls in the basket, spray lightly with nonstick spray. Air fry for 3–4 minutes, turn, spray again, and cook an additional 3–4 minutes until golden.
09 -
Preheat oven to 190°C and line a baking tray with parchment paper. Arrange egg rolls, spray or brush with oil, and bake for 15–20 minutes until crisp and golden.
# Notes:
01 -
Ensure wrappers are tightly sealed to prevent filling leakage during frying.
02 -
For extra crispiness, avoid overcrowding the fryer or air fryer basket.