I had some egg roll wrappers left over from when I made these French Dip Egg Rolls with Au Jus. I looked in the fridge for some inspiration, and some lonely jalapenos and cream cheese were saying, "Oooh, oooh, pick me, pick me!!!" Jalapeno appetizers are one of my favorites, and I have tried many different versions this past year....
Since I'm not sure if my egg roll wrapping instructions are any good, I've included some step by step photos to help you out! I hope this shows you how easy these really are to make...so you will give them a try.
1 package egg roll wrappers
egg and 1 T water (egg wash)
8 oz. reduced fat cream cheese
1/2 cup Mexican blend finely shredded cheese
6 fresh jalapenos, seeded and diced
2 green onions (green and white parts), sliced
8 slices cooked bacon, crumbled
1 tsp ground cumin
1/4 tsp garlic powder
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. See photo tutorial below.
Bake for 12-14 minutes, or until light golden brown and crispy. Be careful as you don't want your cheese to burn.
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