Jalapeno Popper Egg Rolls

All the things you crave in a jalapeño popper inside an egg roll.

Course Appetizer

Cuisine American

Keyword Cheddar Cheese, eggroll, jalapeno, popper, tex-mex

Budget Cheap

Prep Time 30

Cook Time 15

Total Time 35

Servings

Calories 355kcal

Cook the bacon, allow it to cool, then crumble. Set aside.
Slice the jalapeños lengthwise and remove the stem, core and seeds. Recommend that you wear gloves for this step or wash hands frequently and avoid touching your face. Jalapeños contain capsaicin which can burn the eyes if it comes in contact.
Fill the jalapeño halves with cream cheese and top half (6) with cheddar cheese and the other half (6) with bacon. Use your finger to get the cheese and bacon to stay in place.
Take one egg roll wrapper out of the package and moisten all edges with water.
Pick up one jalapeño half with cheddar cheese, and one with bacon and put them together to form one complete popper.
Place the popper DIAGONALLY in the middle of the egg roll wrapper. (If the edges of the wrapper have dried, moisten them again.)
Fold one side of the wrapper on the long side of the popper in towards the middle. Get it in close!
Fold the ends of the egg roll wrapper in to the center over the first folded edge. It should look like and envelope with the flap open.
Roll the egg roll tightly to the remaining corner. You should have six large eggrolls.
Heat the oil over medium heat to 350F. See my tip above for testing the temperature of the oil.
Fry the wontons in small batches until golden brown on both sides.
Remove with a slotted spoon and place on a paper towel to drain. Sprinkle with salt if desired.
Serve warm. These can be eaten as is, or you can serve them with a dipping sauce. (See suggestions above.)

Nutritional calculation does not include the oil used for frying.