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Crispy egg roll wrappers filled with molten cream cheese, cheddar, jalapeños, and bacon. Ready in 20 minutes, perfect for game days or parties.
Print Recipe
Course: Appetizer
Cuisine: Texas
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 225 g cream cheese, softened
  • 100 g cheddar cheese, shredded
  • 4 jalapeños, seeded and diced
  • 80 g cooked bacon bits
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tbsp cornstarch
  • 12 egg roll wrappers
  • 1 tbsp ice water
  • optional extra cheddar for garnish
  • optional flaky sea salt
  • optional sriracha mayo for dipping

Equipment

  • Skillet or deep fryer
  • Wire Rack
  • mixing bowl
  • knife

Method
 

  1. Soak diced jalapeños in ice water for 5 minutes, then pat dry.
  2. Mix cream cheese with cornstarch. Fold in cheddar, jalapeños, and bacon bits. Chill 3 minutes.
  3. Lay wrapper diagonally, add 2 tbsp filling, fold bottom corner, tuck tightly, roll seam-side down, brush edges with ice water, chill 2 minutes.
  4. Heat oil to 350°F. Fry 3 rolls at a time for 4 minutes, flipping halfway, until golden brown.
  5. Transfer to wire rack to cool 2 minutes. Garnish with extra cheddar, flaky salt, or serve with sriracha mayo.

Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 6gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 35mgSodium: 350mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 400IUVitamin C: 5mgCalcium: 80mgIron: 1mg

Notes

Soak jalapeños and chill filling to prevent leaks and maintain crispness.

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