Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes
Yield: 12 eggrolls
Ingredients:
* 12 eggroll wrappers
* 8 oz cream cheese, softened
* 1 cup shredded cheddar cheese
* 6 slices bacon, cooked and crumbled
* 2 fresh jalapeños, thinly sliced (seeds removed for less heat)
* 2 green onions, finely chopped
* 1/2 teaspoon garlic powder
* 1/4 teaspoon black pepper
* Vegetable oil for frying
Instructions:
1. In a bowl, mix softened cream cheese, shredded cheddar, crumbled bacon, sliced jalapeños, green onions, garlic powder, and black pepper until well combined.
2. Lay an eggroll wrapper on a clean surface in a diamond shape. Spoon 2 tablespoons of filling into the center.
3. Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the edge with a little water. Repeat with remaining wrappers.
4. Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
5. Fry eggrolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
6. Remove and drain on paper towels.
7. Serve warm with ranch or spicy dipping sauce.
Pro Tip:
For a lighter option, brush eggrolls with oil and bake at 400°F for 15–18 minutes or air fry at 375°F for 8–10 minutes until crispy!
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