jalapeño popper egg rolls

8 eggroll wrappers: These will form the crispy exterior of your eggrolls. You can find them in the refrigerated section of most grocery stores.

8 oz cream cheese, softened: Softened cream cheese blends smoothly with the other ingredients, providing a creamy base for the filling.

1 cup shredded cheddar cheese: Adds a rich, cheesy flavor that pairs perfectly with the spicy jalapeños and crispy bacon.

6 slices bacon, cooked and crumbled: Crispy bacon pieces add a smoky, savory element to the filling.

2 jalapeño peppers, seeded and finely chopped: Fresh jalapeños provide a nice kick of heat. Adjust the amount based on your spice preference.

1 green onion, finely chopped: Green onions add a subtle onion flavor and a bit of crunch to the filling.

1/2 teaspoon garlic powder: Enhances the overall flavor with a touch of garlicky goodness.

Salt and pepper to taste: Season the filling to your liking to bring out all the flavors.

Vegetable oil, for frying: You'll need enough oil to submerge the eggrolls for deep frying. Canola oil or peanut oil works well too.

Combine Ingredients: In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped jalapeño peppers, green onion, garlic powder, salt, and pepper. Mix everything together until well blended and smooth. This creamy mixture will be the flavorful core of your eggrolls.

Lay Out Wrappers: Place an eggroll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond shape).

Add Filling: Spoon about 2 tablespoons of the cheese mixture diagonally across the center of the wrapper. Be careful not to overfill, as this can make the eggrolls difficult to seal and fry.

Fold and Roll: Fold the bottom corner of the wrapper over the filling. Then, fold the sides in towards the center, covering the filling. Roll the wrapper tightly towards the top corner to form a neat eggroll shape. Use a bit of water to moisten the top corner and seal the eggroll securely.

Heat the Oil

Prepare for Frying: In a deep skillet or fryer, heat vegetable oil to 350°F (175°C). It's important to maintain this temperature to ensure the eggrolls cook evenly and become perfectly crispy.

Fry in Batches: Carefully place the prepared eggrolls, seam side down, into the hot oil. Fry them in batches to avoid overcrowding the skillet. Turn them occasionally to ensure they cook evenly on all sides.

Cook to Golden Brown: Fry the eggrolls for about 3-4 minutes, or until they are golden brown and crispy. Adjust the cooking time as needed based on the size and thickness of your eggrolls.

Drain and Serve

Drain Excess Oil: Using a slotted spoon, remove the fried eggrolls from the oil and place them on a paper towel-lined plate to drain any excess oil.

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