Crispy egg rolls filled with cheese and spicy jalapenos. Fry up a batch for your next get together! Warning: they will go really fast, so make a bunch!
Jalapeno Egg Rolls
1 package cream cheese
1/2 c. shredded cheddar cheese
2 jalapenos, diced.
16-20 egg roll wrappers (usually found in the refrigerator produce section next to Tofu)
oil for frying (vegetable or canola)
Dip your finger in water and run finger along the perimeter of the egg roll. This will create a seal.
Fold over on both sides. Rotate, then roll up tight. Use more water on your finger along the seam and place seam-side down on a tray.
Repeat with remaining egg roll wrappers. We can usually get 16-18 egg rolls in a batch. If you use less cheese mixture in each egg roll you can get about 20.
Fry egg rolls until golden brown. Drain on a rack with a cookie sheet and paper towels underneath to catch any excess oil.
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