Mini Jalapeno Popper Egg Rolls

Prepare the Filling:

In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped jalapeños, crumbled bacon, green onions, garlic powder, and onion powder. Mix until well combined.

Season with salt and pepper to taste.

Assemble the Egg Rolls:

Lay an egg roll wrapper on a clean surface with one corner pointing toward you.

Place about 2 tablespoons of the filling mixture in the center of the wrapper.

Fold the bottom corner over the filling, then fold in the sides and roll up tightly. Use a little water to seal the edge.

Repeat with the remaining wrappers and filling.

Fry the Egg Rolls:

Heat about 1 inch of vegetable oil in a large skillet over medium-high heat.

Fry the egg rolls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per side.

Remove from oil and drain on paper towels.

Serve:

Serve the egg rolls hot, with your favorite dipping sauce, such as ranch dressing or spicy mayo.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 30 minutes

Yield: Serves 12