Jalapeno Popper Egg Rolls

If you love cream cheese, this one’s for you. These Jalapeno Popper Egg Rolls come together quickly and are cheesy, satisfying, and crunchy.

Ingredients

• 1 (8 oz) package of cream cheese, softened
• 6 slices bacon, cooked and cut into small pieces
• 3 stalks green onion, finely chopped
• 4 tbsp jalapenos, finely chopped
• ½ tsp garlic powder
• ½ tsp black pepper
• Salt, to taste
• Egg roll wrappers (about 6)
• Oil spray (for air frying)

Instructions

1. In a medium-sized bowl, add the softened cream cheese, cooked bacon, green onion, jalapenos, garlic powder, and black pepper. Stir everything together until well combined. Taste and add salt if needed.
2. Lay out each egg roll wrapper with the corners positioned left and right (rather than top and bottom). Spoon some of the cream cheese mixture into the center of the wrapper.
3. Fold the bottom corner up over the filling and tuck it underneath. Fold in the left and right corners to contain the mixture, then gently roll it up. Repeat with the remaining wrappers and filling.
4. Preheat the air fryer to 400℉. Lightly spray the air fryer basket with oil.
5. Arrange the egg rolls so they don’t touch one another, then spray the tops lightly with oil. Air fry for 8 to 10 minutes, flipping them halfway through. They’re done when the wrappers are crispy and lightly browned.

Storage Instructions

If you have leftover egg rolls, cool them on a wire rack or paper towel to prevent them from getting soggy. Transfer them to an airtight container and store in the refrigerator for up to three days. When you’re ready to eat them again, preheat the air fryer to 350℉ and heat for about 3 to 4 minutes, or until they reach your preferred crispness. You can also reheat them in an oven at 350℉ for 5 to 7 minutes, keeping an eye on them so they don’t overcook. While freezing is possible, the texture may not remain quite as crunchy once thawed and reheated.