Ingredients:
- 8 slices of bacon, cooked and crumbled
- 4 jalapeños, seeded and finely diced
- 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 12 egg roll wrappers
- Vegetable oil, for frying
Instructions:
- In a mixing bowl, combine the cooked and crumbled bacon, diced jalapeños, softened cream cheese, shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until well combined.
- Lay out an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the bacon jalapeño popper mixture onto the wrapper.
- Fold in the sides of the wrapper and then roll it up tightly, using a little water on the edges to seal the egg roll.
- Repeat with the remaining wrappers and filling.
- Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).
- Fry the egg rolls in batches for about 3-4 minutes, or until golden brown and crispy. Make sure not to overcrowd the fryer.
- Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Serve the bacon jalapeño popper egg rolls hot with your favorite dipping sauce, such as ranch or sweet chili sauce.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Serving: 6-8 egg rolls