Ingredients
Equipment
Method
- In a medium bowl, combine the softened cream cheese and Neufchâtel cheese. Beat with a hand mixer or vigorously with a whisk until smooth and well combined. Add the shredded sharp cheddar cheese, diced cooked bacon (if using), diced jalapenos, chopped chives (or green onions), and garlic powder. Season with a pinch of salt and pepper. Mix everything together thoroughly until all ingredients are evenly distributed. Taste and adjust seasoning or jalapeno levels if desired before proceeding.8 ounces cream cheese, 4 ounces Neufchâtel cheese, 1/2 cup shredded sharp cheddar cheese, 1/4 cup finely diced cooked bacon, 1/4 cup finely diced pickled or fresh jalapenos, 1 tablespoon finely chopped fresh chives or green onions, 1/2 teaspoon garlic powder, salt, freshly ground black pepper
- Lay one egg roll wrapper flat on a clean surface with a corner pointing towards you, like a diamond. Brush the edges of the wrapper with the beaten egg wash. Place about 2 to 3 tablespoons of the jalapeno cheese filling onto the wrapper, just below the center point. Fold the bottom corner up and over the filling, tucking it in snugly. Fold the left and right sides inwards, overlapping them slightly, to create a neat rectangular package. Continue rolling upwards towards the top corner, ensuring the egg roll is tightly wrapped to prevent leakage during frying. Press the final corner down to seal the egg roll completely. Repeat this process with the remaining filling and wrappers.24 egg roll wrappers, 1 large egg
- Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven to a depth of about 3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C). It’s crucial to maintain this temperature for perfect frying. 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.4-6 cups Vegetable oil
- Carefully place 3-4 assembled egg rolls into the hot oil at a time. Be careful not to overcrowd the pot, as this will lower the oil temperature and result in greasy egg rolls. Fry for 3-5 minutes, or until they are golden brown and crispy on all sides. Use a slotted spoon or tongs to gently turn the egg rolls as they fry to ensure even cooking.
- Using the slotted spoon or tongs, remove the fried egg rolls from the hot oil and place them on a wire rack set over a baking sheet lined with paper towels. This allows excess oil to drain off, keeping your egg rolls perfectly crisp. Let them cool slightly before serving.
Notes
Store leftover Jalapeno Popper Egg Rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven preheated to 375°F (190°C) for 8-12 minutes, or in an air fryer at 350°F (175°C) for 5-7 minutes. Freezing is also an option for uncooked or cooked egg rolls.