In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, diced jalapenos, cooked bacon bits, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are thoroughly incorporated. The filling should be smooth yet chunky, with all elements evenly distributed.
Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean, flat surface with one corner pointing towards you (like a diamond).
Place about 2 tablespoons of the filling mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides snugly.
Roll the wrapper up tightly towards the top corner.
Wet the top corner with a little water to seal the egg roll.
Repeat with the remaining wrappers and filling, ensuring each roll is tightly sealed to prevent leaking during frying.
Fry the Egg Rolls:
Heat about 2 inches of vegetable oil in a large skillet over medium heat. To test if the oil is ready, drop a small piece of wrapper into the oil; it should sizzle immediately.
Carefully place a few egg rolls into the hot oil, being careful not to overcrowd the skillet.
Fry the egg rolls in batches, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
Remove the egg rolls with a slotted spoon and drain them on paper towels to remove excess oil.
Serve:
Serve the egg rolls hot, paired with your favorite dipping sauce. Ranch dressing, spicy mayo, or sweet chili sauce are excellent choices to complement the flavors.
Tips for a Seamless Cooking Experience
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