Bacon Cheese Rolls (Print Version)
# Ingredients:
→ Wrapper
01 -
8 sheets of eggroll pastry
→ Filling
02 -
1/2 teaspoon of garlic powder
03 -
A cup of cheddar cheese, shredded
04 -
8 ounces of soft cream cheese
05 -
A pair of jalapeños, deseeded and finely minced
06 -
6 crunchy, cooked bacon slices crumbled up
07 -
1 green onion, diced small
08 -
Add salt and a little pepper as needed
→ Cooking
09 -
Enough cooking oil for frying
# Instructions:
01 -
Toss together the cream cheese, cheddar, crushed bacon bits, chopped jalapeños, diced green onion, garlic powder, salt, and pepper. Stir until it’s all mixed nicely.
02 -
Place an eggroll sheet on your worktop. Put a couple of spoonfuls of the filling at an angle in the middle.
03 -
Wrap the bottom end over the cheese mixture. Pull the sides inward, then roll it all up like a snug burrito. Dab a little water on the edges to make it stick.
04 -
Heat your oil in a fryer or skillet until it reaches 350°F (175°C).
05 -
Carefully slide the rolls in the oil seam side first. Fry a few at a time for 3 to 4 minutes, flipping now and then, until crispy and golden.
06 -
Take them out and put them on a plate lined with paper towels to soak up the leftover oil.
07 -
Serve fresh while warm, alongside your go-to dip like a simple sour cream or ranch.
# Notes:
01 -
These crunchy bites mash up jalapeño popper flavors and crispy shells for an irresistible snack blend.