Ingredients:

  • 225g (8 oz) Cream Cheese: Softened to room temperature.
  • 115g (1 cup) Sharp Cheddar: Freshly shredded from a block.
  • 60g (0.5 cup) Pepper Jack: For a secondary kick of heat and creaminess.
  • 4 Large Jalapenos: Seeded and very finely diced.
  • 225g (0.5 lb) Lean Ground Beef: Cooked and drained thoroughly.
  • 1.25g (0.25 tsp) Smoked Paprika: Adds a subtle wood fired depth to the filling.
  • 2.5g (0.5 tsp) Garlic Powder: Evenly distributes savory flavor without burning like fresh garlic.
  • 12 Egg Roll Wrappers: Standard wheat based squares.
  • 15ml (1 tbsp) Water: For sealing the edges.
  • 475ml (2 cups) Neutral Oil: Such as canola or vegetable oil for frying.

Instructions:

  1. Brown the 225g of ground beef in a skillet over medium high heat until no pink remains. Cook 5-7 minutes until crumbly and browned.
  2. Drain the beef into a colander and pat it with paper towels. Note: Excess fat is the enemy of a crispy egg roll.
  3. In the same skillet, toss the diced jalapenos for 2 minutes just to soften their bite slightly.
  4. Combine the softened cream cheese, shredded cheddar, pepper jack, garlic powder, and smoked paprika in a large bowl.
  5. Fold in the drained beef and softened jalapenos until the mixture is uniform and thick.
  6. Chill the filling in the fridge for 10 minutes. Note: This makes rolling much easier and prevents the cheese from leaking.
  7. Place one egg roll wrapper on a clean surface with one corner pointing toward you (like a diamond).
  8. Spoon 2 tablespoons of the filling into the lower center of the wrapper.
  9. Fold the bottom corner over the filling, tuck in the side corners tightly, and roll upward.
  10. Brush the top corner with a little water and press firmly to seal. Roll until tight and no air bubbles remain.
  11. Heat the neutral oil in a heavy skillet to 175°C (350°F).
  12. Fry the egg rolls in batches of 3 or 4 to avoid crowding the pan.
  13. Cook for 2-3 minutes per side. Fry until deep golden brown and the wrapper looks bubbly.
  14. Drain on a wire rack rather than paper towels. Note: Air circulation prevents the bottom from getting soggy.