Ingredients
Filling
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 4 ounces diced jalapeños (1 can, drained)
- ½ teaspoon garlic powder
- 2 green onions, finely sliced
Other
- 1 package wonton wrappers
- Vegetable oil, for frying (about 2-3 cups)
Instructions
- Preheat Oil: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C) to ensure the egg rolls fry evenly and become crispy.
- Prepare Filling: In a mixing bowl, combine the softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, and sliced green onions thoroughly until well mixed.
- Assemble Egg Rolls: Lay each wonton wrapper on a flat surface diagonally. Spoon about 1 tablespoon of the filling onto the center of each wrapper. Brush a small amount of water along the edges to help seal. Fold the wrapper in half to form a triangle, pinch the edges to seal, fold in the sides, and then roll tightly, ensuring the filling is fully enclosed.
- Fry Egg Rolls: Carefully place the assembled egg rolls into the hot oil. Fry for about 3 minutes or until they are golden brown and crispy. Avoid overcrowding the pot, fry in batches if needed.
- Cool and Serve: Remove the egg rolls with a slotted spoon and place them on paper towels to drain excess oil. Allow them to cool for about 5 minutes before serving, as the filling will be very hot.
Notes
- Use fresh jalapeños for a spicier kick if preferred instead of canned.
- Ensure the cream cheese is properly softened for easy mixing.
- Seal the wonton wrappers completely to prevent filling leakage during frying.
- Serve with ranch dressing or sour cream for dipping.
- Store any leftovers in an airtight container and reheat in an air fryer for crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: American