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Jalapeño Popper Egg Rolls
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| INGREDIENTS | |
| 6 oz. | cream cheese, softened |
| 1/2 c. | shredded mozzarella |
| 1/2 c. | shredded Cheddar |
| 4 slices | bacon, cooked and crumbled |
| 1 tsp. | garlic powder |
| kosher salt | |
| Freshly ground black pepper | |
| 12 | jalapeños, ends and seeds removed |
| 12 egg roll wrappers | |
| Vegetable oil, for frying | |
Ranch dressing, for serving
DIRECTIONS
In a medium bowl combine cream cheese, mozzarella, cheddar, bacon and garlic powder. Season with salt and pepper and stir until fully combined.
Using a butter knife or small spoon, stuff jalapeños with cheese mixture. Place an egg roll wrapper on a clean surface in a diamond shape and add stuffed pepper. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining peppers.
In a large skillet over medium heat, heat oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.
Serve with ranch dressing on the side, for dipping.
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