Jalapeno Popper Egg Rolls

Ingredients:

8 ounces cream cheese, softened

1 cup shredded cheddar cheese

4-6 strips bacon, cooked and chopped

3-5 jalapenos, seeded and diced

2 green onions, finely sliced

1/2 teaspoon garlic powder

salt and pepper to taste

wonton wrappers (around 22)

Directions:

Mix together the cream cheese, cheddar cheese, bacon, jalapenos, green onions, and garlic powder until well combined. Add salt and pepper to taste.

Place a wonton wrapper with the point towards you. Add 1 tablespoon of filling on the bottom one-third of the wrapper. Brush a little water on the edge of the wrapper. (You can use your finger.) Fold the sides in and roll up making sure it is completely sealed. Repeat with remaining wrappers and filling.

To Bake: Preheat oven to 425°F. Spray a baking sheet with cooking spray. Line egg rolls on the baking sheet with the seam down. Either spray with cooking spray or for extra crispy baked egg rolls, in a small bowl melt 2 tablespoons of butter and add 2 tablespoons of vegetable oil. Stir. Brush some of the butter-oil mixture on top of egg rolls. Bake for 5 minutes. Flip them and brush with more of the butter-oil mixture and bake for another 4-5 minutes, or until golden brown on both sides.

To Fry: Heat oil (350°F) in a Dutch oven/deep stock pot, or deep-fat fryer, and deep fry egg rolls for 3-4 minutes, until golden brown. Turning as needed. Remove to a paper towel-lined plate, and allow to cool slightly before serving.

Prep Time:20 minutes/Cooking Time:10 minutes/Total Time:30 minutes/Kcal:150 kcal per serving/Servings:22 egg rolls

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