Ingredients:
▪️ 8 eggroll wrappers.
▪️8 oz cream cheese, softened.
▪️ 1 cup shredded cheddar cheese.
▪️6 slices bacon, cooked and crumbled.
▪️2 jalapeño peppers, seeded and finely chopped.
▪️1 green onion, finely chopped.
▪️ 1/2 teaspoon garlic powder.
▪️Salt and pepper to taste.
▪️oil (your choice), for frying.
Instructions:
▪️In a mixing bowl, blend together the softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped jalapeño peppers, green onion, garlic powder, salt, and pepper until everything is well incorporated.
▪️Lay an eggroll wrapper on a clean work surface. Place about 2 tablespoons of the cheese mixture diagonally across the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides toward the center and roll tightly to form a burrito shape. Use a bit of water to seal the edges securely.
▪️In a deep skillet or fryer, heat oil to 350°F (175°C).
▪️Gently place the eggrolls, seam side down, into the hot oil. Fry them in batches, turning occasionally, for about 3-4 minutes or until they are golden brown and crispy.
▪️Remove the fried eggrolls from the oil and place them on a paper towel-lined plate to drain any excess oil. Serve them hot with your favorite dipping sauce, such as ranch or sour cream.