Ingredients

Scale

12 egg roll wrappers
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup cooked turkey bacon, crumbled
1/4 cup diced jalapeños, seeded (adjust to taste)
2 tablespoons chopped fresh cilantro
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 egg, beaten (for egg wash)
Cooking spray

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Instructions

Preheat oven to 400°F (200°C). Lightly grease a baking sheet with cooking spray.
In a medium bowl, combine the softened cream cheese, cheddar cheese, crumbled turkey bacon, diced jalapeños, cilantro, garlic powder, and pepper. Mix until well combined.
Lay an egg roll wrapper on a flat surface with one point facing you. Place about 2 tablespoons of the cheese mixture in the center of the wrapper.
Fold the bottom corner over the filling, then fold in the sides. Roll tightly to seal the egg roll. Repeat with the remaining wrappers and filling.
Place the egg rolls on the prepared baking sheet. Brush the tops with the beaten egg (egg wash).
Bake for 12-15 minutes, or until golden brown and crispy. Let cool slightly before serving.

Notes

For extra crispy egg rolls, you can lightly spray the tops with cooking spray before baking. Serve immediately with your favorite dipping sauce, such as ranch dressing or a sweet chili sauce. These egg rolls are best served warm. To store leftovers, refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer for best results. Feel free to adjust the amount of jalapeños to your preferred spice level. For a vegetarian option, omit the turkey bacon.

Author: Fork Haven
Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 2 egg rolls
Calories: 280
Sugar: 3g
Sodium: 350mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 12g
Cholesterol: 60mg