Ingredients:
8 oz cream cheese, softened
1 cup shredded cheddar cheese
4-6 slices cooked bacon, crumbled
3 jalapeños, seeded and diced
1/4 cup green onions, chopped
10 egg roll wrappers
1 egg, beaten (for egg wash)
Oil for frying
Directions:
Prepare the filling: In a medium bowl, mix together the cream cheese, shredded cheddar, crumbled bacon, diced jalapeños, and green onions until well combined.
Assemble the egg rolls: Lay out an egg roll wrapper on a clean surface. Place a spoonful of the filling in the center. Fold in the sides and roll up tightly, sealing the edges with the beaten egg. Repeat with the remaining wrappers and filling.
Heat the oil: Heat about 2 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
Fry the egg rolls: Fry the egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy. Use a slotted spoon to remove the egg rolls from the oil and drain them on a paper towel-lined plate.
Serve: Serve hot with your favorite dipping sauce, such as ranch or sour cream, for extra flavor.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 10 egg rolls
Calories: 180 kcal per egg roll
