Jalapeno Bacon Cheese Egg Rolls Food

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BAKED JALAPENO POPPER EGG ROLLS



Baked Jalapeno Popper Egg Rolls image

Make and share this Baked Jalapeno Popper Egg Rolls recipe from Food.com.

Provided by Julia Lynn

Categories     Peppers

Time 22m

Yield 1 egg roll, 12 serving(s)

Number Of Ingredients 10

1 (16 ounce) package egg roll wraps
1 egg
8 ounces reduced-fat cream cheese
1/2 cup reduced-fat cheddar cheese, shredded
6 jalapenos, seeded and diced
2 green onions, sliced
4 slices bacon, cooked and crumbled
1/4 teaspoon garlic powder
kosher salt
black pepper

Steps:

  • Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray.
  • In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices. Stir well to combine.
  • Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese.
  • Bake 12-14 minutes.

ROADHOUSE GRILL TEXAS EGG ROLLS COPYCAT



Roadhouse Grill Texas Egg Rolls Copycat image

I found this copycat for The Original Roadhouse Grill's Texas Egg Rolls and the sweet spicy jalapeno jelly dipping sauce. Yummy! Prep time includes the 2 hour refridgeration.

Provided by Punky Julster

Categories     Low Protein

Time 3h30m

Yield 4 serving(s)

Number Of Ingredients 13

1 (8 ounce) cream cheese, softened
12 jalapenos, chopped
1 lb egg roll wraps or 1 lb wonton skins
oil (for frying)
water, small amount, mixed with
1 tablespoon flour
3 green bell peppers, minced
8 ounces diced canned jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
6 ounces liquid pectin
5 drops green food coloring

Steps:

  • Mix jalapenos with cream cheese.
  • Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
  • Continue until mixture is all gone.
  • Place in refrigerator for 2 hours.
  • Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
  • Cool 5 minutes. Filling will be hot.
  • Serve with jalapeno jelly.
  • Jalapeno Jelly:.
  • In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
  • Stir frequently until mixture begins to boil.
  • Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
  • Skim off foam, and remove from heat.
  • Ladle into sterilized jars.
  • Seal, and process in a boiling-water canner for 5 minutes.

Nutrition Facts : Calories 1856.5, Fat 22.1, SaturatedFat 11.4, Cholesterol 72.7, Sodium 1788.7, Carbohydrate 405.1, Fiber 7.2, Sugar 331.3, Protein 16.4

JALAPEñO POPPER EGG ROLLS RECIPE BY TASTY



Jalapeño Popper Egg Rolls Recipe by Tasty image

Here's what you need: cream cheese, shredded cheddar cheese, shredded monterey jack cheese, garlic powder, dried oregano, salt, pepper, water, jalapeño, wonton wrapper, oil

Provided by Chris Salicrup

Categories     Snacks

Yield 6 servings

Number Of Ingredients 11

4 oz cream cheese, softened
¾ cup shredded cheddar cheese
¾ cup shredded monterey jack cheese
½ teaspoon garlic powder
½ teaspoon dried oregano
1 teaspoon salt
½ teaspoon pepper
2 tablespoons water
1 lb jalapeño, tops removed, seeded, and halved
1 package wonton wrapper
2 cups oil, for frying

Steps:

  • Add the cream cheese, cheddar cheese, and Monterey Jack cheese, garlic powder, oregano, salt, and pepper to a bowl. Stir to combine. Add 1 tablespoon of water a time until the mixture is smooth enough to be a spreadable paste.
  • Fill each jalapeño half with 1 tablespoon of the cheese mixture.
  • Place a filled jalapeño on a wonton wrapper, fold over the side edges, then using the tip of your finger, wet the remaining edges of the wonton with water and continue to roll. Repeat with remaining jalapeños.
  • In a large pot, heat oil to 350˚F (180˚F).
  • Fry the egg rolls in small batches until golden brown and crispy.
  • Transfer the egg rolls to a paper towel-lined plate.
  • Enjoy!

Nutrition Facts : Calories 882 calories, Carbohydrate 17 grams, Fat 87 grams, Fiber 2 grams, Protein 10 grams, Sugar 3 grams

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