These Jalapeno Popper Egg Rolls are a delicious appetizer, filled with creamy cheese, spicy jalapenos, and crispy bacon, all wrapped in a golden-fried wonton wrapper.
In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, shredded Monterey Jack cheese, diced jalapenos, crumbled bacon, garlic powder, onion powder, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Lay an egg roll wrapper flat on a clean surface with one corner pointing towards you. Place about 2 tablespoons of the cheese mixture in the center of the wrapper.
Fold the bottom corner over the filling. Fold in the left and right sides, then tightly roll up the wrapper to form a sealed egg roll.
Dip your finger in water and moisten the top corner of the wrapper to help seal it. Continue with the remaining wrappers and filling.
Heat the vegetable oil in a large skillet or deep fryer over medium-high heat to about 350°F (175°C).
Carefully place 2-3 egg rolls at a time into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
Remove the egg rolls from the oil and place them on a wire rack lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce, such as ranch or sour cream.
Notes
For a spicier kick, leave some seeds in the jalapenos. These egg rolls can also be baked at 400°F (200°C) for about 15-20 minutes, flipping halfway, for a lighter version.