Bacon Jalapeño Popper Eggrolls

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Ingredients:
– 8 eggroll wrappers
– 8 oz cream cheese, softened
– 1 cup shredded cheddar cheese
– 6 slices bacon, cooked and crumbled
– 2 jalapeño peppers, seeded and finely chopped
– 1 green onion, finely chopped
– 1/2 teaspoon garlic powder
– Salt and pepper to taste
– Vegetable oil, for frying

Directions:
1. In a mixing bowl, combine softened cream cheese, shredded cheddar cheese, crumbled bacon, chopped jalapeño peppers, green onion, garlic powder, salt, and pepper. Mix until well combined.
2. Lay an eggroll wrapper on a clean surface. Spoon about 2 tablespoons of the cheese mixture diagonally across the center of the wrapper.
3. Fold the bottom corner over the filling. Fold the sides toward the center, then roll tightly to enclose the filling like a burrito. Use a bit of water on the edges to seal the eggroll.
4. Heat vegetable oil in a deep skillet or fryer to 350°F (175°C).
5. Carefully place the eggrolls in the hot oil, seam side down. Fry in batches for about 3-4 minutes, turning occasionally, until golden brown and crispy.
6. Remove from the oil and place on a paper towel-lined plate to drain excess oil.
7. Serve hot with your favorite dipping sauce, like ranch or sour cream.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes | Servings: 8 eggrolls

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