Ingredients:
1 package (12-14) eggroll wrappers
8 slices bacon, cooked and crumbled
8 oz cream cheese, softened
1 cup shredded cheddar cheese
4-5 jalapeños, seeded and diced
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Vegetable oil, for frying
Directions:
Prepare the Filling:
In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, diced jalapeños, crumbled bacon, garlic powder, onion powder, and smoked paprika. Stir until well combined.
Assemble the Eggrolls:
Lay an eggroll wrapper on a flat surface with one corner pointing toward you (like a diamond). Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner up over the filling, then fold in the sides. Roll the wrapper tightly, sealing the top corner with a bit of water. Repeat with the remaining wrappers and filling.
Heat the Oil:
In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the Eggrolls:
Carefully place a few eggrolls into the hot oil, seam-side down. Fry for 2-3 minutes per side, or until golden brown and crispy. Remove and place on a paper towel-lined plate to drain. Repeat with the remaining eggrolls.
Serve:
Serve the Bacon Jalapeño Popper Eggrolls hot with your favorite dipping sauce, like ranch or a creamy chipotle dip. Enjoy the perfect combination of spicy, cheesy, and crispy goodness!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 250 kcal per serving | Servings: 12 eggrolls
