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Mini Jalapeno Popper Egg Rolls
Ingredients:
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
4-6 strips bacon, cooked and chopped
3-5 jalapenos, seeded and diced
2 green onions, finely sliced
1/2 teaspoon garlic powder
Salt and pepper to taste
Wonton wrappers (around 22)
Directions:
In a mixing bowl, combine the cream cheese, cheddar cheese, bacon, jalapenos, green onions, and garlic powder until well blended. Season with salt and pepper to taste.
Lay a wonton wrapper with a corner pointing towards you. Place about 1 tablespoon of filling near the bottom third of the wrapper. Moisten the edges with water using your finger.
Fold the sides towards the center and roll the wrapper tightly around the filling, ensuring the edges are sealed. Repeat with the remaining filling and wrappers.
To Bake: Preheat the oven to 425°F (218°C). Spray a baking sheet with non-stick cooking spray. Place the egg rolls seam-side down on the sheet. Combine melted butter and vegetable oil, and brush on the egg rolls. Bake for 5 minutes, then flip and bake for another 4-5 minutes until golden.
To Fry: Heat oil in a deep pot to 350°F (177°C). Fry the egg rolls for 3-4 minutes until crispy and golden. Drain on paper towels.
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