Ingredients
Scale
- 8 eggroll wrappers
- 1 8-ounce stick of cream cheese, softened
- 2–3 jalapenos, seeded and diced
- 8 slices of bacon, cooked and diced
- 1/3 cup of shredded Cheddar cheese
- 1 teaspoon of Worcestershire sauce
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of black pepper
- 1 egg, beaten
Instructions
- Preheat your oil to 350 degrees. Line a plate with paper towels.
- Add the cream cheese, jalapenos, bacon, cheddar cheese, Worcestershire sauce, garlic powder, onion powder, and black pepper to a large bowl and stir until combined.
- In a separate small bowl, lightly scramble the egg.
- Lay one egg roll wrapper on a flat surface like a plate or cutting board. Rotate the wrapper 90 degrees so the wrapper is oriented like a diamond. This isn’t necessary, but it will make folding the egg rolls easier.
- Spread two to three tablespoons of filling evenly along the center of the egg roll wrapper. Fold in the left and right corners. Pull the bottom flap up over the other corners (it should look like an open envelope). Carefully roll the wrapper closed. Repeat with the remaining 7 wrappers.
- Lightly brush both sides of each egg roll with the beaten egg.
- Fry four of the egg rolls in the first batch for 2-3 minutes each. Turn them about halfway through to make sure both sides brown evenly. Remove the egg rolls from the oil and place on the paper towel lined plate. Fry the remaining egg rolls.
- Serve with queso or your favorite dipping sauce.
- Prep Time: 15
- Cook Time: 5