Instructions
Step 1
In a mixing bowl, combine the cream cheese, shredded cheddar, bacon, chopped jalapeños, green onions, garlic powder, and black pepper. Mix until well blended.
Step 2
Place an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about 2 tablespoons of filling onto the center.
Step 3
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Seal the edge with a dab of water. Repeat with remaining wrappers and filling.
Step 4
Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).
Step 5
Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy. Drain on paper towels.
Step 6
Serve hot with ranch or your favorite dipping sauce.
Storage Information
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain crispiness. Avoid microwaving as it may make the wrappers soggy.
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