Jalapeno Popper Rolls (Print Version)

# Ingredients:

01 - 8 ounce block cream cheese, softened.
02 - 1 ½ cups shredded sharp cheddar cheese.
03 - ⅓ cup finely diced fresh jalapeños, seeds removed.
04 - ½ cup bacon pieces.
05 - 1 green onion, thinly sliced.
06 - ½ teaspoon garlic powder.
07 - ½ teaspoon onion powder.
08 - ½ teaspoon smoked paprika.
09 - 9 egg roll wrappers.
10 - Water for sealing.
11 - Peanut oil for frying.
12 - Ranch dressing for dipping (optional).

# Instructions:

01 - Mix cream cheese, cheddar cheese, jalapeños, bacon pieces, green onion, garlic powder, onion powder, and smoked paprika until smooth.
02 - Place egg roll wrapper with point facing you. Add 3 tablespoons filling to bottom third of wrapper.
03 - Roll bottom over filling, push in sides. Moisten edges with water, fold outside points to center and seal. Roll tightly to close.
04 - Heat 3 inches peanut oil to 375°F in deep fryer or large pot.
05 - Fry egg rolls in batches for 3-4 minutes until golden brown. Don't overcrowd.
06 - Place on paper towels to drain, then transfer to wire rack. Serve with ranch dressing if desired.

# Notes:

01 - Can be served as appetizer or snack.
02 - Best served hot and crispy.

Back