Description
Crispy jalapeño popper egg rolls blend creamy cheese with spicy peppers in a golden wrapper. Crunchy appetizers bring Mexican-inspired flavors to your table, promising a delightful snack you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 1 pound boneless chicken breast, diced
- 8 ounces cream cheese, softened
- 16 egg roll wrappers
- 4 tablespoons unsalted butter, divided
Cheese and Filling Ingredients:
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey jack cheese
- 1/2 cup Panko breadcrumbs
- 1/2 cup diced yellow onion
- 6 jalapenos, seeded and diced
- 4 slices bacon, cooked crisp and crumbled
Seasoning and Frying Ingredients:
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Vegetable oil, for frying
- 1/2 cup ranch dressing for serving
Instructions
- Sear the chicken in melted butter over medium-high heat until it transforms from pink to golden brown, approximately 8-10 minutes. Transfer the cooked chicken to a spacious mixing bowl.
- In the same skillet, sauté onions and jalapeños in remaining butter until they become tender and translucent, roughly 5 minutes. Add these softened vegetables to the chicken bowl and allow the mixture to cool slightly.
- Incorporate cream cheese, Monterey jack, mozzarella, crispy bacon, breadcrumbs, salt, and pepper into the chicken-vegetable mixture. Thoroughly blend all ingredients until evenly distributed.
- Position an egg roll wrapper with its point facing toward you. Spoon the prepared filling into the center, forming a compact log. Expertly fold the bottom point over the filling, tuck in the sides, and roll tightly. Seal the final edge using a cornstarch adhesive. Repeat this process for remaining egg rolls.
- Pour oil into a deep pot, ensuring it reaches at least 3 inches deep. Heat to 350°F. Carefully submerge egg rolls in small batches, rotating periodically to achieve an even, crispy golden exterior, approximately 5 minutes. Remove and drain on absorbent paper towels. Serve immediately alongside cool ranch dressing.
Notes
- Use bone-in chicken for extra flavor, as it retains more moisture and develops richer taste during cooking.
- Remove jalapeno seeds for milder heat or keep them for an extra spicy kick depending on personal preference.
- Ensure egg roll wrappers are at room temperature to prevent cracking and make rolling easier.
- Pat chicken and vegetables completely dry before mixing to prevent soggy filling and maintain crispy texture.
- Prepare cornstarch slurry by mixing equal parts water and cornstarch for a perfect seal on egg roll edges.
- Maintain consistent oil temperature around 350F for evenly golden and crispy egg rolls without absorbing excess oil.
- Consider baking as a healthier alternative by brushing egg rolls with olive oil and cooking at 425F for 15-20 minutes.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 2g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 90mg