Ingredients:

– 8 slices of bacon, cooked and crumbled
– 4 jalapeños, seeded and finely diced
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 1 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 12 egg roll wrappers
– Vegetable oil, for frying

Instructions:

1. In a mixing bowl, combine the cooked and crumbled bacon, diced jalapeños, softened cream cheese, shredded cheddar cheese, garlic powder, salt, and black pepper. Mix until well combined.
2. Lay out an egg roll wrapper on a clean surface. Spoon about 2 tablespoons of the bacon jalapeño popper mixture onto the wrapper.
3. Fold in the sides of the wrapper and then roll it up tightly, using a little water on the edges to seal the egg roll.
4. Repeat with the remaining wrappers and filling.
5. Heat vegetable oil in a deep fryer or large pot to 350°F (180°C).
6. Fry the egg rolls in batches for about 3-4 minutes, or until golden brown and crispy. Make sure not to overcrowd the fryer.
7. Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
8. Serve the bacon jalapeño popper egg rolls hot with your favorite dipping sauce, such as ranch or sweet chili sauce.
Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Serving: 6-8 egg rolls