Description
Crispy egg rolls stuffed with creamy jalapeño popper filling and shredded chicken for a spicy, cheesy snack or appetizer.
Ingredients
- 8 egg roll wrappers
- 1 cup cooked chicken, shredded
- 4 oz cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 2 jalapeños, finely diced (seeds removed for less heat)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- In a bowl, mix cream cheese, cheddar cheese, jalapeños, garlic powder, onion powder, salt, and pepper.
- Stir in shredded chicken until well combined.
- Lay an egg roll wrapper flat and spoon 2 tbsp of filling onto the center.
- Fold sides over the filling, then roll tightly. Seal the edge with beaten egg.
- Heat oil in a deep pan to 350°F (175°C).
- Fry egg rolls for 2-3 minutes per side until golden brown.
- Drain on paper towels and serve warm.
Notes
- Bake at 400°F (200°C) for 15-18 minutes for a crispier texture.
- Serve with ranch or sour cream for dipping.
- Adjust jalapeño quantity for preferred spice level.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Appetizer
- Method: Frying
- Cuisine: American