Crispy, golden rolls — gooey and totally irresistible.
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1 cup shredded mozzarella (or pepper jack for extra kick)
4–5 fresh jalapeños, seeded and diced (adjust to heat preference)
6 slices cooked bacon, crumbled (optional, but delicious)
12 egg roll wrappers
1 egg, beaten (for sealing)
Oil, for frying
Optional dip: Ranch or chipotle mayo
Instructions:
In a bowl, mix cream cheese, cheddar, mozzarella, diced jalapeños, and bacon until well combined.
Lay out one egg roll wrapper with a corner facing you. Place 2–3 tbsp of filling in the center. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers.
Heat oil to 350°F (175°C). Fry egg rolls in batches 3–4 minutes, until golden brown and crispy. Drain on paper towels.
Enjoy hot with ranch, sour cream, or chipotle dipping sauce.
3. Cheeseburger Egg Rolls
Ingredients:
1 lb ground beef
½ cup onion, finely diced
1 tsp garlic powder
1/2 cup diced pickles
1 tsp Worcestershire sauce
Salt & pepper, to taste
1 cup shredded cheddar or American cheese
12 egg roll wrappers
1 egg, beaten (for sealing)
Oil, for frying
Optional toppings/dips: ketchup, mustard, burger sauce, or pickles on the side
Instructions
In a skillet over medium heat, cook ground beef and onion until browned.
Drain excess grease.
Stir in garlic powder, Worcestershire, salt, pepper, pickles and cheese until melted and combined. Let cool slightly.
Lay out one egg roll wrapper with a corner facing you. Spoon 2–3 tbsp of beef mixture in the center.
Fold bottom corner over filling, fold in sides, and roll tightly. Brush top corner with beaten egg to seal. Repeat with remaining wrappers.
Heat oil to 350°F (175°C). Fry egg rolls in batches 3–4 minutes, until golden and crispy. Drain on paper towels.
Enjoy hot with ketchup, mustard, or a creamy burger-style dipping sauce.
4. Buffalo Chicken Egg Rolls
Ingredients:
2 cups cooked chicken, shredded (rotisserie works great)
½ cup hot sauce (like Frank’s RedHot)
4 oz cream cheese, softened
1 cup shredded cheddar cheese
1 jalapeno finely chopped
12 egg roll wrappers
1 egg, beaten (for sealing)
Oil, for frying
For dipping: ranch or blue cheese dressing
Instructions
In a bowl, mix shredded chicken, hot sauce, cream cheese, shredded cheddar, jalapeno until well combined.
Place wrapper with a corner facing you. Add 2–3 tbsp of filling to the center. Fold the bottom corner over filling, fold in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat.
Heat oil to 350°F (175°C). Fry egg rolls in batches 3–4 minutes until golden and crispy. Drain on paper towels.
Enjoy hot with ranch or blue cheese dressing for dipping.
