Crispy Jalapeno Popper Egg Rolls
These crispy egg rolls are packed with a creamy cheese filling, crispy bacon, and a kick of jalapeno, making them an ideal snack for gatherings or family dinners.
Ingredients
For the filling
- 8 oz cream cheese, softened full-fat recommended
- 1 cup shredded sharp cheddar cheese about 4 oz
- 1/2 cup cooked bacon, chopped
- 2-3 pieces fresh jalapenos, seeded and finely diced
- 1/4 cup green onions, thinly sliced optional
- 1/2 tsp garlic powder
- Salt & pepper, to taste
For the assembly
- 12 pieces egg roll wrappers about 6x6 inches
- Water, for sealing wrappers
- 1-2 tbsp olive oil or avocado oil for brushing
For dipping (optional)
- Ranch dressing
- salsa
- chipotle mayo
Instructions
Preparation
- In a large mixing bowl, combine cream cheese, shredded cheddar, chopped bacon, diced jalapenos, green onions (if using), garlic powder, salt, and pepper. Mix until well blended and creamy.
- Lay out egg roll wrappers on a clean plate or cutting board. Prepare a small bowl of water for sealing the edges.
- Place one wrapper with a corner facing you. Spoon about 2 tablespoons of filling onto the lower third. Roll the corner over the filling, tuck in the sides, and continue rolling tightly. Dab water on the top corner to seal. Repeat with remaining wrappers and filling.
- Lightly brush each egg roll with olive oil or avocado oil on all sides.
Cooking
- Preheat the air fryer to 375°F (190°C).
- Arrange egg rolls in the air fryer basket with space between each. Air fry for 8-10 minutes, flipping halfway, until golden brown and crispy.
- Let egg rolls cool for 2-3 minutes before serving.
Notes
Store leftovers in an airtight container in the fridge for up to three days. You can also freeze them before cooking. Just allow to cool completely, then wrap tightly and store in a freezer-safe bag.