Description
These Mini Jalapeno Popper Egg Rolls combine the creamy goodness of cream cheese and cheddar with crispy bacon and a spicy kick from jalapenos. Perfect as an appetizer or snack, they can be baked or fried for that ideal crunch!
Ingredients
Scale
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 4–6 strips bacon, cooked and chopped
- 3–5 jalapenos, seeded and diced
- 2 green onions, finely sliced
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Wonton wrappers (around 22)
Instructions
- Prepare the Filling: In a mixing bowl, combine the cream cheese, cheddar cheese, bacon, jalapenos, green onions, and garlic powder. Mix until well blended. Season with salt and pepper to taste.
- Assemble the Egg Rolls: Lay a wonton wrapper with a corner pointing towards you. Place about 1 tablespoon of filling near the bottom third of the wrapper. Moisten the edges with water using your finger. Fold the sides towards the center and roll the wrapper tightly around the filling, ensuring the edges are sealed. Repeat with the remaining filling and wrappers.
- To Bake: Preheat the oven to 425°F (218°C). Spray a baking sheet with non-stick cooking spray. Place the egg rolls seam-side down on the sheet. Combine melted butter and vegetable oil, and brush on the egg rolls. Bake for 5 minutes, then flip and bake for another 4-5 minutes until golden.
- To Fry: Heat oil in a deep pot to 350°F (177°C). Fry the egg rolls for 3-4 minutes until crispy and golden. Drain on paper towels.
Notes
- You can adjust the number of jalapenos based on your spice preference.
- For a healthier option, consider baking instead of frying.
- Prep Time: 15 mins
- Cook Time: 10-15 minutes
- Category: Appetizer
- Method: Baking or Frying
- Cuisine: American
Nutrition
- Serving Size: 1 egg roll
- Calories: 95
- Sugar: 0.5g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 10mg