Mini Jalapeno Popper Egg Rolls

8 oz cream cheese, softened

1 cup shredded cheddar cheese

4 jalapenos, seeded and diced

12 egg roll wrappers

1/2 cup cooked bacon bits

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil for frying

Prepare Filling: In a medium bowl, mix together the cream cheese, shredded cheddar cheese, diced jalapenos, cooked bacon bits, garlic powder, onion powder, salt, and black pepper until well combined.

Assemble Egg Rolls: Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling mixture in the center of the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll up tightly. Wet the top corner with a little water to seal. Repeat with the remaining wrappers and filling.

Fry Egg Rolls: Heat about 2 inches of vegetable oil in a large skillet over medium heat. Fry the egg rolls in batches, turning occasionally, until golden brown and crispy (about 3-4 minutes per batch). Remove with a slotted spoon and drain on paper towels.

Serve: Serve hot with your favorite dipping sauce.

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes

Kcal: 200 kcal per serving | Servings: 12 servings