Jalapeno Popper Egg Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 teaspoon garlic powder
02 -
4 big jalapenos, seeds out and diced small
03 -
8 slices thick bacon, cooked then crumbled
04 -
113 g sharp cheddar, shredded
05 -
225 g cream cheese, let it soften first
→ Wrapper and Frying
06 -
Oil for frying, like canola or vegetable
07 -
10 egg roll wraps
→ To Serve
08 -
Dip of ranch on the side
# Instructions:
01 -
Get your oven hot at 190°C and line your tray with parchment. Lay the rolls on it, brush or spray some oil, pop them in for 15–20 minutes. Bake until they're golden and crunchy.
02 -
Warm up your air fryer to 200°C. Place egg rolls in the basket without crowding them, hit them with a bit of nonstick spray. Cook 3–4 minutes, flip them, spray again, and air fry another 3–4 minutes so they're crispy and brown.
03 -
Bring them to the table while they're hot, and let everyone dunk them in ranch.
04 -
Set fried rolls on a paper towel lined plate to soak up extra oil.
05 -
Work in small batches—drop 2 or 3 at a time into the hot oil. Fry for a couple of minutes on each side until you see that yummy golden color.
06 -
Fill a deep pot or fryer with about 5–7 centimeters of oil and heat it up to 175°C.
07 -
Dab a bit of water around the wrapper's edge. Pull the bottom corner up over the filling, fold both sides in, and roll it up nice and tight. Squish the edges so nothing leaks out.
08 -
Set out one wrapper flat. Scoop roughly a third cup of your cheesy filling into the middle.
09 -
Grab a big bowl. Toss in the soft cream cheese, shredded cheddar, bacon pieces, jalapenos, and garlic powder. Mix it all together really well until it's even.
# Notes:
01 -
Seal the wrappers tight so the filling doesn't spill out in the oil.
02 -
Let the rolls have space in the fryer or air fryer for best crispiness.