Ingredients:

  • 4 oz (115g) cream cheese, softened
  • 1 cup (100g) shredded sharp cheddar cheese
  • 1 cup (140g) fresh jalapeños, seeds removed and finely chopped
  • 1 tbsp (15ml) sour cream
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) onion powder
  • Salt and pepper to taste
  • 12 egg roll wrappers
  • Oil for frying (vegetable or canola)

Instructions:

  1. In a mixing bowl, combine softened cream cheese and sour cream. Add shredded cheddar, chopped jalapeños, garlic powder, onion powder, salt, and pepper. Mix well until well combined.
  2. Place an egg roll wrapper on a clean surface, with a corner facing you. Spoon about 2 tablespoons of filling into the center. Fold the bottom corner over the filling, tucking it in. Fold in the sides and roll tightly, sealing the edges with a bit of water.
  3. Lay assembled egg rolls on a baking sheet and refrigerate for at least 30 minutes.
  4. In a frying pan or deep fryer, heat oil to 350°F (175°C).
  5. Carefully add egg rolls to the hot oil, cooking in batches if necessary. Fry until golden brown, about 3-4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined baking sheet to drain excess oil.
  6. Serve hot with your favorite dipping sauce, like ranch or spicy mayo.