Cheesy Jalapeno Crunch Rolls (Print Version)
# Ingredients:
→ Filling
01 -
1 teaspoon garlic powder
02 -
4 big jalapeños, seeds out and chopped small
03 -
8 slices thick bacon, fried and broken up
04 -
113 g sharp cheddar, grated
05 -
225 g cream cheese, let it get soft
→ Wrapper and Frying
06 -
Vegetable or canola oil for frying
07 -
10 egg roll wrappers
→ To Serve
08 -
Ranch dip for dunking
# Instructions:
01 -
Set oven to 190°C and put baking paper on your tray. Lay egg rolls on the tray, brush or mist them with some oil, and bake 15–20 minutes until they’re crisp and gold.
02 -
Warm the air fryer to 200°C. Pop the egg rolls into the basket, give them a light mist of nonstick spray. Cook for 3–4 minutes, flip over, spray again, and fry 3–4 more minutes. They’ll turn golden.
03 -
Dig in while they’re still hot. Use ranch on the side for dipping.
04 -
Move fried egg rolls onto a plate lined with paper towels so extra oil gets soaked up.
05 -
Drop 2–3 egg rolls at a time into hot oil. Let them fry 2–3 minutes per side, flip as needed, till they hit that golden brown look.
06 -
Pour 5–7 cm of veggie or canola oil into your fryer or a deep pan. Heat it up to 175°C.
07 -
Dab a little water on the wrapper edges. Fold up the bottom, then tuck in both sides, and roll tightly to close everything up. Press those edges so nothing leaks.
08 -
Lay out a wrapper. Plop about a third of a cup of the cheesy mix into the middle.
09 -
Toss soft cream cheese, cheddar, bacon bits, diced jalapeños, and garlic powder all together in a bowl and mix until it’s smooth and blended.
# Notes:
01 -
Seal those wrappers up well so you don’t lose the filling in the oil.
02 -
Want them crunchier? Don’t stuff your fryer or air fryer too full.