1 package (12-14) eggroll wrappers
8 slices bacon, cooked and crumbled
8 oz cream cheese, softened
1 cup shredded cheddar cheese
4-5 jalapeños, seeded and diced
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Vegetable oil, for frying
Prepare the filling:
In a medium bowl, mix together the softened cream cheese, shredded cheddar cheese, diced jalapeños, crumbled bacon, garlic powder, onion powder, and smoked paprika.
Stir well.
Assemble the eggrolls:
Lay an eggroll wrapper on a flat surface.
Place about 2 tablespoons of the filling in the center of the wrapper.
Fold the bottom corner up over the filling, then fold in the sides.
Roll the wrapper tightly, sealing the top corner with a bit of water.
Repeat with the remaining wrappers and filling.
Heat the oil:
In a deep skillet or frying pan, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F (175°C).
Fry the eggrolls:
Carefully place a few eggrolls into the hot oil, seam-side down.
Fry for 2-3 minutes per side, or until golden brown and crispy.
Remove and place on a paper towel-lined plate to drain.
Repeat with the remaining eggrolls.
Serve:
Serve the bacon jalapeño popper eggrolls hot with your favorite dipping sauce.
Servings
Makes 12 eggrolls
Nutrition Facts
Nutrition Per Serving (1 eggroll) - Calories: 205; Total Fat: 14g (Saturated Fat: 6g); Cholesterol: 35mg; Sodium: 290mg; Total Carbohydrates: 12g (Dietary Fiber: 0.5g, Sugars: 1g); Protein: 7g
*Nutrition information is provided as a general estimate only and may not be accurate. Variations may occur based on ingredient brands and preparation methods. Nutrient information is not available for all ingredients. Nutrition information is based on available nutrient data.