Ingredients:
1 lb (450 g) cooked chicken breast, shredded
6 slices cooked bacon, crumbled
4 jalapeños, seeded and diced
8 oz (225 g) cream cheese, softened
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
Salt and pepper to taste
12 egg roll wrappers
Vegetable oil for frying
Optional dipping sauce: ranch or chipotle mayo
Instructions:
Prepare the Filling: In a substantial bowl, combine the shredded chicken, crumbled bacon, diced jalapeños, softened cream cheese, shredded cheddar cheese, garlic powder, salt, and pepper. Blend thoroughly until the mixture is uniform.
Assemble the Egg Rolls: Position an egg roll wrapper on a flat surface. Spoon approximately 2 tablespoons of the filling into the center. Fold in the sides and tightly roll the wrapper around the filling. Moisten the edges with a bit of water to seal.
Heat the Oil: Pour about 1 inch of vegetable oil into a large skillet or deep fryer and heat it to 350°F (175°C).
Fry the Egg Rolls: In batches, fry the egg rolls for 3-4 minutes, turning them occasionally, until they are golden brown and crispy. Remove and let drain on paper towels.
Serve: Present the hot chicken bacon jalapeño popper egg rolls with a choice of ranch or chipotle mayo for dipping. Relish this spicy and cheesy delight!
Prep Time: 15 min | Total Time: 30 min | Servings: 12 egg rolls