Ingredients:
- 8 oz cream cheese (softened so it’s easy to mix)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 4–5 fresh jalapeños, seeded and diced (use less if you don’t like too much heat)
- 1 pack egg roll wrappers (usually in the refrigerated section)
- Oil for frying (vegetable or canola works best)
- Ranch or your favorite dip for serving
Directions:
- In a big bowl, mix together the cream cheese, cheddar, mozzarella, and diced jalapeños. It should look creamy and cheesy.
- Lay out one egg roll wrapper, put about 2 tablespoons of the filling in the middle, then fold it up like a little burrito — tuck the sides and roll it tight. Seal the edge with a dab of water so it doesn’t open up when frying.
- Heat about 2 inches of oil in a deep pan over medium-high heat. Once hot, carefully drop in a few egg rolls at a time. Fry until golden brown and crispy, about 3–4 minutes per side.
- Take them out and drain on paper towels.
- Serve hot with ranch, sour cream, or even more spicy dip if you’re brave.
- That’s it! Crunchy, cheesy, a little spicy, and seriously addictive.
