Chicken Jalapeño Popper Egg Rolls
If you like jalapeño poppers and egg rolls separately then you’re going to love this combination because it combines both into one delicious game day treat that everyone will love. I normally don’t share recipes on the weekend because honestly, we’re all trying to live our lives and not spend it on the computer BUT having said that, this weekend, and this post in particular, is an exception because I want you to consider these egg rolls the next time you’re hosting a party or gathering and need a delicious appetizer to serve.
You can easily keep these vegetarian by omitting the bacon and chicken. The filling will still be equally delicious. At the same time though, if you want to make this even easier, you can use leftover chicken or store-bought rotisserie chicken, instead of cooking it yourself.
Chicken Jalapeño Popper Egg Rolls
Equipment
- Skillet
- Dutch oven or pot
- Deep-fry thermometer
Ingredients
- 4 tablespoons unsalted butter divided
- 1 pound boneless chicken breast diced
- 1/2 cup diced yellow onion
- 6 jalapeños seeded and diced
- 8 ounces cream cheese softened
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded Monterey jack cheese
- 4 slices bacon cooked crisp and crumbled
- 1/2 cup Panko breadcrumbs
- 1 teaspoon Kosher salt
- 1/2 teaspoon black pepper
- 16 eggroll wrappers
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- vegetable oil for frying
- 1/2 cup ranch dressing for serving
Instructions
- Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until no longer pink and starting to brown, about 8 to 10 minutes. Transfer chicken to large bowl, set aside.
- Return the skillet to heat and add remaining 2 tablespoons butter. Add onion and jalapeños, cook until softened, about 5 minutes. Transfer vegetables to bowl with chicken; allow mixture to cool slightly. Add cream cheese, Monterey jack, and Mozzarella cheese, bacon, breadcrumbs, salt and pepper; mix until combined.
- To assemble egg rolls, place one wrapper with point facing you. Place 2 tablespoons of filling in center of wrapper; spread mixture slightly to form a log. Fold one pointed side over filling; fold in ends and then roll to form tight log. Seal final edge with cornstarch mixture. Continue until all egg rolls are formed.
- Fill large pot with oil at least 3 inches deep. Heat oil to 350°F. Once hot, carefully drop egg rolls in a few at a time and fry, turning often, until brown and crispy, about 5 minutes. Do not overcrowd the pan or the oil will drop in temperature. Drain and transfer to a plate lined with paper towels. Serve egg rolls warm with ranch dressing for dipping. Enjoy!
