Jalapeno Popper Eggrolls

 Cheesy Jalapeño Popper Egg Rolls (CRISPY & Addictive)

Ingredients:

8 ounces cream cheese, softened

1 cup shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

3 fresh jalapeños, finely diced (seeds removed for milder heat)

1 teaspoon garlic powder

1 teaspoon onion powder

6 slices bacon, cooked and crumbled

Salt and black pepper to taste

24 small egg roll or wonton wrappers

Vegetable oil or cooking spray

Instructions:

In a medium bowl, mix cream cheese, cheddar, Monterey Jack, jalapeños, garlic powder, onion powder, salt, and pepper until smooth and creamy.

Fold in the crumbled bacon until evenly combined.

Place one wrapper in a diamond shape. Add about 1½ tablespoons of filling to the center.

Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Seal the edge with a little water.

Repeat with remaining wrappers and filling.

For frying: Heat 1 inch of oil to 350°F. Fry 3–4 egg rolls at a time for 2–3 minutes per side until golden brown. Drain on a rack.

For air frying: Lightly spray egg rolls with oil. Air fry at 375°F for 8–9 minutes, flipping halfway, until crisp and golden.

For baking: Preheat oven to 400°F. Place egg rolls on a lined baking sheet, spray with oil, and bake 15–20 minutes, flipping halfway, until golden.

Serve hot with ranch, blue cheese, or sweet chili sauce.

Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes

Kcal: 122 kcal per serving | Servings: 24