Step-by-Step Instructions
First, let’s make the filling. In your bowl, combine the beautifully softened cream cheese, shredded cheddar, diced jalapeños, and garlic powder. I get in there with a sturdy spatula or even my (clean!) hands to mix until it’s completely uniform. The smell is already incredible—cheesy, sharp, and with that bright jalapeño aroma. Now, lay out an egg roll wrapper with a corner pointing toward you, like a diamond. Place about a heaping tablespoon of filling just below the center. Dip your finger in the water and moisten all four edges of the wrapper. This step is crucial; a dry edge is an open edge waiting to burst in the oil.
Next, fold the bottom corner up over the filling, tucking it snugly. Fold in the left and right corners tightly toward the center, like you’re making an envelope. Now, roll it firmly upward toward the top corner. Press to seal the final tip. You should have a neat, compact cylinder. Place it seam-side down on your baking sheet and cover lightly with a damp paper towel while you repeat with the rest. This damp towel is my secret weapon—it keeps the wrappers from drying out and cracking, which happened to my first batch and was a total disaster.
Finally, it’s frying time. Heat about 1 ½ inches of neutral oil (like vegetable or canola) in your skillet over medium heat to about 350-375°F. If you don’t have a thermometer, a test with a tiny piece of wrapper should cause it to sizzle and bubble actively. Don’t crowd the pan! I fry about 4 at a time, turning them gently with tongs every 30 seconds or so until they’re a gorgeous, even golden brown all over. This usually takes 2-3 minutes total. Transfer them to your cooling rack and let them rest for just a few minutes. That filling is molten lava hot right out of the oil—I’ve learned that lesson with a burned tongue!
Pro Tips for Best Results
Let’s talk temperature. I tested this three different ways: oil too cool, oil too hot, and oil just right. Too cool, and the egg rolls soak up oil and become greasy. Too hot, and they brown in seconds while the inside is still cold. That sweet spot of 350-375°F is everything. It gives the wrapper time to crisp up perfectly while the heat slowly travels inward, melting the cheese into a gooey dream. If you see them browning in under a minute, your oil is definitely too hot.
The sealing process is another place where patience pays off. I’ve tried being lazy and not moistening every single millimeter of the wrapper edge. Big mistake. One unfried roll sat on the tray weeping filling, and another one burst open dramatically in the hot oil, creating a greasy, cheesy geyser. Take the extra ten seconds per roll to run a wet finger along the entire border. It’s the only way to ensure a tight, secure seal that locks all that goodness inside.
(See the next page below to continue…)