Ingredients:
8 oz cream cheese, softened
1/2 cup cooked bacon, crumbled (about 6-8 slices)
2-3 jalapeños, finely chopped (remove seeds for less heat)
1 cup shredded cheddar cheese (or your favorite cheese)
1 tablespoon fresh cilantro, chopped (optional)
10-12 egg roll wrappers
1 beaten egg (for sealing the wrappers)
Vegetable oil (for frying)
Instructions:
Prepare the filling:
In a mixing bowl, combine the softened cream cheese, crumbled bacon, chopped jalapeños, shredded cheddar cheese, and cilantro (if using).
Stir well until all ingredients are evenly combined.
Assemble the egg rolls:
Place an egg roll wrapper on a clean surface, with one corner facing you like a diamond shape.
Spoon about 2 tablespoons of filling into the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Brush the top corner with a little beaten egg, and roll the wrapper tightly, sealing the edges.
Heat the oil:
Heat about 2 inches of vegetable oil in a large skillet or deep fryer to 350°F (175°C).
Carefully fry the egg rolls in batches, turning occasionally, for about 2-4 minutes, or until golden brown and crispy.
Drain and serve:
Remove the egg rolls from the oil and drain on a paper towel-lined plate.
Serve hot with a dipping sauce such as ranch, spicy mayonnaise, or sweet chili sauce.
These jalapeño bacon egg rolls are the perfect balance of crispy, creamy, and spicy, with the smoky flavor of the bacon and the kick of the jalapeños. They're sure to please the crowd at any gathering! 🌶️ 🥓