Jalapeno Popper Egg Rolls with Bacon Ranch Dip
By Miles Carr
Prep
20 min
Cook
15 min
Total
35 min
Servings
12
Level
Easy
These jalapeno popper egg rolls take 35 minutes to make and are a good recipe option if you want to make a snack to feed a crowd with little prep time. The egg roll wrappers brown nicely when fried and contain cheese and slices of jalapeno and bacon.
I use softened full-fat block cream cheese, not cream cheese dip. The full-fat cream cheese keeps the filling from falling apart in hot oil. Grated cheddar cheese in a block dissolves better than store-bought grated cheddar cheese. Cook the bacon until well browned and crispy, then let it cool before mixing it with other ingredients. Ranch dip is served cold and thick, topped with dried dill.
Place 2 to 3 tablespoons of filling inside each wrapper and roll it into a cylindrical shape. Flatten out most of the air as you roll to help seal the wrapper. Wet one edge of the wrapper with water to help seal it. Unsealed edges can unseal during cooking. Too much filling can cause filling to escape the wrapper when the cheese is heated.
Use a heavy pot or Dutch oven and oil thermometer. Fry 2 or 3 rolls at a time, flipping with tongs until deep golden and blistered, and drain on a wire rack. I serve hot rolls alongside ranch dressing on a plain white plate. Keep ranch dressing in one place.
Why you'll love this recipe
- 1One batch makes 12 egg rolls, sufficient to serve as an appetizer without increasing the ingredient amounts.
- 2The filling can be made in one bowl with cooked bacon. No extra tools are required to make the filling.
- 3A Dutch oven and tongs are used for frying. A thermometer and wire rack are used for other purposes. You don't need a deep fryer.
- 4The ranch dip is well stirred. Dried dill weed is added to the ranch dip.
- 5Frying two or three fish at a time helps keep the oil from dropping too far while frying more batches.
- 6They are simple to serve and do not require utensils to eat the hot cheese filling.
Ingredients
- •12 egg roll wrappers
- •8 ounces block-style cream cheese (softened to room temperature)
- •1 cup sharp cheddar cheese (shredded)
- •3 fresh jalapenos (finely diced, remove seeds and white membranes for less heat)
- •6 slices bacon (cooked until crispy and crumbled)
- •6 cups canola or vegetable oil (for frying)
- •½ cup mayonnaise
- •½ cup sour cream
- •1 teaspoon dried dill (plus more for garnish)
- •1 teaspoon onion powder
- •½ teaspoon garlic powder
- •1 pinch salt and black pepper (to taste)
- •water (for sealing the wrapper edges)
Instructions
- 1
Cook the bacon in a skillet over medium heat until dark brown and crispy. Transfer it to a paper towel-lined plate, let it cool, then crumble or chop it.
- 2
Finely dice the jalapenos.
- 3
Combine the softened cream cheese, shredded cheddar, diced jalapenos, and crumbled bacon in a medium bowl. Mix until incorporated without overmixing.
- 4
Set an egg roll wrapper on a clean, dry surface in a diamond shape. Spoon 2 to 3 tablespoons of filling into the center and form it into a small log.
- 5
Fold the bottom corner over the filling, fold in both sides, moisten the top edge with water, and roll tightly to seal with no air pockets.
- 6
Pour enough oil into a large, heavy-bottomed pot or Dutch oven to reach about 2 inches deep. Heat it over medium-high heat to 350°F (175°C).
- 7
Carefully fry 2 to 3 egg rolls at a time for 3 to 5 minutes, turning occasionally with tongs, until all sides are deep golden brown and blistered.
- 8
Transfer the fried egg rolls to a wire rack to drain.
- 9
Whisk together the mayonnaise, sour cream, dried dill, onion powder, garlic powder, salt, and black pepper for the ranch dip.
- 10
Serve the egg rolls warm with the ranch dip and garnish the dip with extra dried dill.
FAQ
Nutrition (per serving)
350
Calories
Reviews
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