Ingredients:

  • 8 oz (225g) cream cheese, softened
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 1/2 cup (50g) pepper jack cheese, shredded
  • 6 slices (60g) bacon, cooked crispy and finely diced
  • 4 medium jalapeños, seeded and minced
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1g) salt
  • 1/4 tsp (1g) black pepper
  • 16 egg roll wrappers (approx. 200g)
  • 1 large (50g) egg
  • 1 tbsp (15ml) water
  • Neutral oil for frying

Instructions:

  1. Mix the filling. In a medium bowl, combine the softened cream cheese, shredded cheddar, pepper jack, and diced bacon. Fold in the minced jalapeños, garlic powder, salt, and pepper. Stir until the mixture is uniform and velvety. Note: Don't over mix or the cheese might start to separate
  2. Prep the wrapper. Place one egg roll wrapper on a flat surface in a diamond shape.
  3. Fill the center. Scoop approximately 2 tbsp (30g) of filling into the center of the wrapper. Note: Keep the filling in a tight mound so it's easier to fold
  4. First fold. Fold the bottom corner over the filling, pressing it down firmly.
  5. Tuck the sides. Fold the left and right corners inward, tucking them tightly around the filling to create a secure cylinder.
  6. Roll and seal. Roll upward toward the top corner. Brush the top corner with the egg wash (beaten egg and water) to create a secure seal.
  7. Heat the oil. Heat 2 inches of neutral oil in a skillet to 350°F (175°C).
  8. Fry the rolls. Carefully slide in 4-5 Jalapeno Popper Egg Rolls, ensuring they do not touch. Fry for 2-3 minutes per side until they reach a deep golden brown.
  9. Drain and set. Remove the rolls and drain on paper towels for 2 minutes to set the crust.
  10. Prepare the dip. Mix the ranch dressing and BBQ sauce together to create the signature dip and serve alongside the hot rolls.