Cheese jalapeño rolls (Print Version)
# Ingredients:
01 -
8 slices of thick bacon, cooked and crumbled.
02 -
1 cup (113 g) of sharp cheddar cheese, shredded.
03 -
4 large jalapenos, seeded and finely diced.
04 -
1 teaspoon garlic powder.
05 -
225 g of softened cream cheese.
06 -
10 egg roll wrappers.
07 -
Vegetable or canola oil for frying.
08 -
Ranch dressing for dipping.
# Instructions:
01 -
Blend the softened cream cheese, crumbled bacon, shredded cheddar, chopped jalapenos, and garlic powder in a big bowl until smooth.
02 -
Spoon about 1/3 cup of the jalapeno mixture into the center of each egg roll wrapper.
03 -
Lightly wet the wrapper edges with water. Fold the bottom corner over the filling, then tuck in the left and right corners. Roll it tightly to seal in the filling completely.
04 -
In a deep skillet or fryer, heat 5-7 cm of oil to about 175°C (350°F).
05 -
Cook 2-3 egg rolls at once until golden brown and crispy, flipping after 2-3 mins per side.
06 -
Remove the cooked egg rolls and lay them on paper towels. Make sure the oil heats back up to 175°C before frying more.
07 -
Serve while hot, pairing with ranch dressing for dipping.
# Notes:
01 -
Always recheck oil temperature between batches to get consistent golden egg rolls.