Ingredients

• 12 eggroll wrappers
• 8 oz cream cheese, softened
• 1 cup shredded cheddar cheese
• 6 slices crispy bacon, crumbled
• 3 fresh jalapeños, finely diced (remove seeds for less heat)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1 egg, beaten (for sealing)
• Vegetable oil, for frying

Directions

• In a mixing bowl, combine cream cheese, cheddar cheese, crumbled bacon, diced jalapeños, garlic powder, and smoked paprika. Mix until evenly combined.
• Lay an eggroll wrapper on a flat surface, with one corner pointing toward you (diamond shape).
• Place about 2 tablespoons of the filling in the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
• Heat about 2 inches of vegetable oil in a deep pan or skillet to 350°F (175°C).
• Fry eggrolls in batches until golden brown and crispy, about 3-4 minutes per batch. Remove with a slotted spoon and drain on paper towels.
• Serve warm with ranch dressing or your favorite dipping sauce.

Photos