Ingredients
Equipment
Method
- In a medium mixing bowl, combine the softened cream cheese, shredded Colby Jack cheese, shredded cheddar cheese, finely diced jalapenos, and chopped cooked bacon (if using). Add the garlic powder, black pepper, and salt. Mix thoroughly until all ingredients are evenly distributed and the cheeses are well incorporated with the cream cheese. Taste the mixture and adjust salt and pepper if needed.8 ounces cream cheese, softened, 4 ounces shredded Colby Jack cheese, 4 ounces shredded cheddar cheese, 4-6 fresh jalapenos, finely diced, 1/4 cup finely chopped cooked bacon, 1/4 teaspoon garlic powder, 1/8 teaspoon black pepper, 1/8 teaspoon salt
- Lay one egg roll wrapper flat on a clean surface with a corner pointing towards you, like a diamond. Place about 2-3 tablespoons of the jalapeno popper filling onto the center of the wrapper. Don't overfill, as this can make wrapping difficult and increase the risk of the egg roll bursting during frying.12-16 egg roll wrappers
- Fold the bottom corner of the wrapper (the one closest to you) up and over the filling. Then, fold the left and right corners inwards, towards the center, creating an envelope shape.
- Starting from the bottom folded corner, tightly roll the wrapper upwards, tucking in the filling as you go. Continue rolling until you reach the top corner.
- Dip your finger into the flour and water mixture and moisten the top corner of the egg roll wrapper. Press the moistened corner firmly onto the seam of the rolled egg roll to seal it securely. Ensure there are no gaps to prevent the filling from leaking out during frying. Repeat this process for the remaining egg roll wrappers and filling.1 tablespoon all-purpose flour, 2 tablespoons water
- In a heavy-bottomed pot or Dutch oven, pour enough vegetable oil or canola oil to reach a depth of about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C) on a deep-fry thermometer. If you don't have a thermometer, you can test the oil by dropping a small piece of egg roll wrapper into it; it should sizzle immediately and float to the surface.Vegetable oil or canola oil
- Carefully place 2-3 egg rolls into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in greasy egg rolls. Fry for 3-5 minutes, turning them occasionally with tongs, until they are golden brown and crispy on all sides.12-16 egg roll wrappers
- Using tongs, remove the fried egg rolls from the oil and place them on a wire rack set over a baking sheet or on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining egg rolls.
- Serve your Crispy Jalapeno Popper Egg Rolls hot, accompanied by your favorite dipping sauces like creamy ranch, spicy sriracha, or sweet chili sauce.
Notes
To store leftover Crispy Jalapeno Popper Egg Rolls, allow them to cool completely at room temperature before placing them in an airtight container. They will stay fresh in the refrigerator for up to 3 days. For longer storage, you can freeze them. To freeze, place the cooled egg rolls in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. To reheat, the best method for maintaining crispness is by baking or air frying. For oven reheating, preheat your oven to 375°F (190°C). Place the egg rolls on a baking sheet in a single layer and bake for 8-12 minutes, or until heated through and crispy. If air frying, preheat your air fryer to 370°F (185°C) and air fry for 5-7 minutes, flipping halfway through. Avoid microwaving, as this will result in a soggy texture.