These egg rolls stuffed with jalapenos, bacon, and 2 cheeses are fried to golden brown perfection. Recipe created by Joanie Simon.

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Recipe Summary

prep:
20 mins
cook:
15 mins
total:
35 mins
Servings:
10
Yield:
21 egg rolls
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine mozzarella cheese, Shamrock Farms Cottage Cheese, jalapenos, bacon, and garlic powder in a bowl and mix well.

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  • Place 1 1/2 to 2 tablespoons of the cheese mixture in the middle of an egg roll wrapper. Pull the bottom 1/4 up over the filling, fold in the sides, and roll up. Wet the inside seam in order to make it stick. Repeat with remaining cheese mixture and egg roll wrappers.

  • Heat oil to 365 degrees F (185 degrees C) in a large pot. You want enough oil to cover at least 3/4 of an egg roll when one is dropped in. Once the oil is hot, add in egg rolls 2 or 3 at a time, turning constantly so they brown evenly. Fry until deep golden brown and pull them as soon as they start to change to a louder frying sound, meaning the oil has reached the cheese. Serve hot.

Cook's Notes:

Green chiles can be substituted for the jalapenos, if desired.

To reheat, place egg rolls on a baking sheet in the oven for 6 minutes at 375 degrees F (190 degrees C) until re-crisped and cheese is melty.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts

403 calories; protein 25.3g; carbohydrates 11.8g; fat 27.7g; cholesterol 67.8mg; sodium 1377.3mg. Full Nutrition
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