Crispy Eggrolls Stuffed w/ Bacon, Jalapeño, & Creamy Cheese
Appetizer • Bacon
Already have Recipe Keeper?
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.
