All of the yum of a jalapeno popper wrapped up in an egg roll with chicken and bacon!
Chicken Jalapeno Popper Egg Rolls
Ingredients
- 1 package Egg Roll Wrappers 25 count
- 1 cup Jalapeno Salsa
- 1 8 oz block Philadelphia Cream Cheese regular
- 1 each Egg White
- 2 cups Cheddar Cheese shredded
- 1 package Bacon thin sliced
- 3 cups Chicken Breast cooked and shredded
Instructions
- Bring cream cheese to room temperature.
- Combine cream cheese and Jalapeno salsa. (Doesn’t need to be smooth, just mixed thoroughly.)
- Cut bacon into small pieces and fry until crispy.
- Separate egg white from one egg and place in a bowl.
- Place one egg roll wrapper on a flat surface.
- Place 2 tablespoons cream cheese and jalapeno salsa mixture down the center.
- Add 2 tablespoons cheddar cheese on top of cream cheese mixture.
- Sprinkle bacon bits on top of cheddar cheese.
- Add shredded chicken.
- Using a bristle brush, or a finger, swipe egg white around the edges of the egg roll. (To help it seal).
- Taking the bottom corner up, wrap and pull it (lightly) over the mixture.
- Next, pull of the right corner and seal.
- Next, pull of the left corner and seal.
- Roll the wrapper towards the last corner.
- Place finished egg rolls on a parchment lined tray.
- In a frying pan, or Dutch oven, place 2 inches of oil.
- Heat to 350 degrees F.
- Using tongs, gently lay egg rolls into hot oil.
- Fry on each side for 30 seconds. Remove when entire roll is lightly brown and crisp.
- To serve, heat the remaining cream cheese and salsa mixture for a dip.
Steps
Bring cream cheese to room temperature.
Add Jalapeno salsa.
Combine cream cheese and Jalapeno salsa. (Doesn’t need to be smooth, just mixed thoroughly.)
Cut bacon into small pieces.
Fry bacon until crispy.
Drain bacon on a paper towel.
Separate egg white from one egg and place in a bowl.
Place one egg roll wrapper on a flat surface.
Place 2 tablespoons cream cheese and jalapeno salsa mixture down the center.
Add 2 tablespoons bacon on top of cream cheese mixture.
Sprinkle cheese on top of bacon.
Add shredded chicken.
Using a bristle brush, or a finger, swipe egg white around the edges of the egg roll. (To help it seal).
Taking the bottom corner up, wrap and pull it (lightly) over the mixture.
Next, pull of the right corner and seal. Repeat with the left corner.
Roll the wrapper towards the last corner.
Place finished egg rolls on a parchment lined tray seam side down.
In a frying pan, or Dutch oven, place 2 inches of oil. Heat to 350 degrees F. Using tongs, gently lay egg rolls into hot oil.
Fry on each side for 30 seconds. Remove when entire roll is lightly brown and crisp.
To serve, heat the remaining cream cheese and salsa mixture for a dip.
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