Bacon Jalapeño Eggrolls (Printer-Friendly Layout)

Golden eggrolls loaded with smoky bacon, cheese, and spicy jalapeños bring loads of crunchy, bold flavor to your table.

# Ingredients You'll Need:

→ Filling

01 - 1/2 teaspoon ground black pepper
02 - 1 teaspoon onion powder
03 - 1 teaspoon garlic powder
04 - 1 tablespoon ranch seasoning
05 - 3 jalapeños, chopped really fine
06 - 100 g bacon, cooked and chopped small
07 - 80 g mozzarella cheese, shredded
08 - 80 g cheddar cheese, shredded
09 - 250 g cream cheese, let it get soft

→ Assembly

10 - 12 eggroll wrappers

→ Frying

11 - 3 tablespoons olive oil

# Step-by-Step Instructions:

01 - Let those eggrolls sit about 5 minutes so they're not too hot, then dig in with your favorite dip.
02 - Pop hot eggrolls onto a paper towel-lined plate and let the extra oil drip off.
03 - Don’t crowd the pan. Add batches of eggrolls to the hot oil. Turn them now and then, cooking 3 to 4 minutes until they turn crisp and golden.
04 - Pour olive oil into a big skillet and warm it up on medium. Wait for it to shimmer, not smoke.
05 - Need to close up the wrapper? Dab a bit of water around the edge to help everything stick.
06 - Start at the bottom. Flip the corner over the filling, pull the sides over tight, then keep rolling up to shut the filling inside.
07 - Drop about two spoons of filling right in the middle of a wrapper. Try not to overstuff.
08 - Throw your soft cream cheese, mozz, cheddar, bacon bits, jalapeños, ranch powder, garlic powder, onion powder, and pepper into a mixing bowl. Stir until everything’s creamy and blended.
09 - Spread out each wrapper so it looks like a diamond in front of you.

# Extra Tips and Tricks:

01 - Chop up the jalapeños tiny so the mix is smooth and the wrappers are easier to work with.
02 - Want it hotter? Leave in more jalapeño seeds. Take them out for less kick.
03 - Try swapping in some sour cream for part of the cream cheese if you like it tangy.
04 - Line up unfried eggrolls on a tray and freeze them for a quick fry later.
05 - Keep the oil at medium so the wrappers brown up instead of burning.

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