Disclaimer: I am no chef. While some of my recipes are quite “unhealthy”, I do not consider myself to be a Paula Deen. I eat salads often – they just don’t make for good recipes.
I’m not sure if you guys know but I, Erica, am slowly trying to make my way through “Mastering the Art of French Cooking” recipe collection by Julia Child. I’m not sure how much you would like to see on the blog. I foresee quite a few frustrations in the future but I know damn well that I don’t want to recreate the Julie and Julia dynamic.
I also cook on the fly often. While creating and accomplishing one recipe, I secretly file other recipes in the back of my mind – things I would change. Most recently I was making homemade Vietnamese-style eggrolls from scratch with my roomie (she is from Vietnam) when BAM – my inner fatty came crying out.
What if I took the basic concept of eggrolls and made them even MORE unhealthy, thus turning them into little fried tubes of AWESOMENESS. You know what are some of my favorite things in the world? Cheddar poppers and eggolls. What if we put them TOGETHER. Thus I came up with the following recipe.
I apologize in advance for the lack of concrete measurements.
4 jalapenos (if mild)1 block cream cheese
1/2 lb cooked bacon
1 cup cheddar
eggroll wrappers (you can find them at your local Asian food store)
1 egg for egg wash
Dice the jalapenos and put them into a mixing bowl. Add 1 block of cream cheese and 1/2 lb crumbled, cooked bacon, and 1 cup cheddar cheese.
Beat one egg (this is your egg wash) in separate bowl and keep on the side.
Cut your eggroll wrappers in half, keep the “broken” ones on the side. Add pieces of the broken eggroll wrappers to create a buffer in between the popper batter and the outside eggroll. This helps strengthen the eggroll so it doesn’t explode everywhere.
Add ~1tbsp of popper batter to the buffer and mold into tube-like shape. Roll burrito style. Grab the wrapper closest to you, just over the top of the popper batter, wrapping just underneath. Fold right and left sides in. Continue to roll. Close eggroll with the egg wash.
Rinse and repeat.
When all of them are done, it is time to FRY!
This is where you can do as you wish. I just placed about half an inch of oil in a skillet and went to town. Feel free to deep fry if you happen to have a deep fryer. They don’t take long to cook and will be done when the outside is a crispy golden brown – anywhere from 3-5 minutes. Just keep checking them and rotating as needed.
Remove and drain on paper towels.
Makes for great Super Bowl or party snack.
****Takes about 45 minutes from start to finish if you have help.****