Egg Rolls Recipe

Prepare jalapeños

Wear gloves if desired. Cut off stems and slice each jalapeño in half lengthwise. Use a small spoon to remove seeds and membranes (remove more for less heat). Pat halves dry with paper towel and finely dice enough to measure about 1 cup diced jalapeño (approx. from 8–10 halves). Reserve a few small rings for garnish if desired.

Cook bacon

Cut bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook bacon pieces, stirring occasionally, until crisp, about 6–8 minutes. Transfer to paper towels to drain and cool. Reserve 1 tablespoon of the rendered bacon fat and discard the rest (or save for another use).

Mix filling

In a mixing bowl, combine room-temperature cream cheese (break into chunks), shredded cheddar, cooked and cooled bacon pieces, diced jalapeño, sliced green onions, garlic powder, salt, and black pepper. Mix with a spatula until uniformly combined and soft enough to scoop but not runny. Taste and adjust salt if necessary. Keep filling chilled until assembly if not using immediately.

Prepare egg wash

In a small bowl whisk together 2 large eggs and 2 tablespoons water until smooth. Set aside. In a separate small bowl mix 1 tablespoon flour with 2 tablespoons water to make a thick paste (alternative: use a tablespoon of egg wash as glue).

Fill wrappers

Lay one egg roll wrapper on a clean work surface, diamond shape with a corner facing you. Place about 1 1/2 tablespoons of the cream cheese–jalapeño–bacon mixture slightly below center. Do not overfill. Brush the top corner and edges lightly with the flour paste or egg wash.

Roll egg rolls

Fold the bottom corner up over the filling, tuck snugly, fold both side corners inward, then continue rolling tightly toward the top corner. Brush the final corner with egg wash or flour paste to seal. Repeat with remaining wrappers and filling. You should get about 20–24 egg rolls depending on fill size. Place assembled egg rolls seam-side down on a tray and refrigerate for 15 minutes to firm up (helps prevent unsealing).

Heat oil

Pour 1 to 1 1/2 cups vegetable oil into a heavy skillet or Dutch oven to reach about 1/2–3/4 inch depth. Heat over medium-high until oil registers 350°F (175°C) on a thermometer or a small piece of wrapper sizzles and browns in about 30 seconds when tested.

Fry egg rolls

Working in batches of 4–6 (do not crowd), place egg rolls seam-side down into the hot oil. Fry, turning occasionally, until evenly golden brown and crisp, about 2.5–3.5 minutes per batch. Use tongs to rotate gently so joints seal and all sides brown. Transfer to a wire rack set over a baking sheet or paper towels to drain. If holding multiple batches, keep finished egg rolls warm in a 200°F (95°C) oven on a wire rack.

Alternative baking method

For baking: preheat oven to 425°F (220°C). Place assembled egg rolls seam-side down on a parchment-lined sheet, brush each with oil, and bake 15–18 minutes, turning once halfway, until golden and crisp. Baking yields slightly less crisp exterior than frying.

Transfer warm egg rolls to a serving platter. Sprinkle chopped cilantro over the top if using and garnish with reserved jalapeño rings. Serve with ranch or chipotle ranch and lime wedges on the side. Provide tongs and small plates for a buffet presentation.