Jalapeno Popper Egg Rolls

Ingredients and Directions Ingredients:

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

4-6 strips bacon, cooked and chopped

3-5 jalapenos, seeded and diced

2 green onions, finely sliced

1/2 teaspoon garlic powder

Salt and pepper to taste

Wonton wrappers (around 22)

Directions:

Prepare the Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar cheese, chopped bacon, diced jalapenos, sliced green onions, and garlic powder. Mix until well combined. Season with salt and pepper to taste.

Assemble the Egg Rolls: Place a wonton wrapper on a flat surface with the point facing you. Add 1 tablespoon of the filling to the bottom third of the wrapper. Brush a little water along the edges of the wrapper to help seal it. Fold the sides in and roll up the wrapper, ensuring it is completely sealed. Repeat with the remaining wrappers and filling.

To Bake:

Preheat your oven to 425°F (220°C). Spray a baking sheet with cooking spray and line the egg rolls seam side down. For extra crispy egg rolls, melt 2 tablespoons of butter and mix with 2 tablespoons of vegetable oil. Brush this mixture over the top of the egg rolls. Bake for 5 minutes, then flip the egg rolls and brush with more of the butter-oil mixture. Bake for an additional 4-5 minutes, or until golden brown on both sides.

To Fry:

Heat oil to 350°F (175°C) in a Dutch oven, deep stock pot, or deep-fat fryer. Fry the egg rolls for 3-4 minutes, turning as needed, until golden brown. Remove to a paper towel-lined plate and allow to cool slightly before serving.