Jalapeno Bacon Popper Egg Rolls
Ingredients
- 2 8oz Cream Cheese Blocks, Softened
- 1 Pound Bacon, Chopped Small
- 3-5 Jalapenos, Diced, Seeds Removed if you wish
- 2 1/2 Cups Shredded Cheddar Cheese
- 3 Scallions, Chopped
- Egg Roll Wrappers, about 20
- 2 Eggs, Beaten
Method-
In a stand mixer, beat the cream cheese until smooth.
Heat a large skillet with the bacon and cook until crispy. Remove the bacon and drain on a paper towel. Remove the bacon grease from the pan and add in the jalapenos. Sautee for about 5 minutes on medium heat, peppers should just start to get tender. Set aside.
Add bacon, jalapenos, scallions and cheese to the cream cheese and mix to combine.
Place about three tablespoons of the mixture into the center of an egg roll wrapper. Paint the edges of the wrapper with the egg and roll tightly. Repeat until all the mixture is used up and refrigerate the egg rolls for 30 minutes.
Air frying- Brush the egg rolls with olive oil and place in basket so they are not touching. 400 degrees for 6 minutes. Will need to work in batches!
Deep Frying- Oil temperature set to 350 degrees and fry until golden and crispy, about 3 minues. Will need to work in batches!
Serve and enjoy!