Recipes

Chicken Jalapeño Popper Egg Rolls

Chicken Jalapeño Popper Egg Rolls
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Prep Time

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Cook Time

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Total Time

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Serving

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Ingredients

Preparation

Recipe by Bold with Butter

Prep Time: 15 minutes

Yield: 16 egg rolls

Ingredients:

  • 4 tablespoons unsalted butter, divided
  • 1 pound boneless chicken breast, diced
  • 1/2 cup diced yellow onion
  • 6 jalapeños, seeded and diced 
  • 8 ounces cream cheese, softened
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup shredded Monterey jack cheese
  • 4 slices bacon, cooked crisp and crumbled 
  • 1/2 cup Panko breadcrumbs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 16 eggroll wrappers
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • vegetable oil, for frying
  • 1/2 cup ranch dressing for serving

Directions:

  1. Melt 2 tablespoons butter in large skillet over medium-high heat. Add chicken and cook until no longer pink and starting to brown, about 8 to 10 minutes. Transfer chicken to large bowl, set aside. 
  2. Return the skillet to heat and add remaining 2 tablespoons butter. Add onion and jalapeños, cook until softened, about 5 minutes. Transfer vegetables to bowl with chicken; allow mixture to cool slightly. Add cream cheese, Monterey jack, and Mozzarella cheese, bacon, breadcrumbs, salt and pepper; mix until combined. 
  3. To assemble egg rolls, place one wrapper with point facing you. Place 2 tablespoons of filling in center of wrapper; spread mixture slightly to form a log. Fold one pointed side over filling; fold in ends and then roll to form tight log. Seal final edge with cornstarch mixture. Continue until all eggrolls are formed. 
  4. Fill large pot with oil at least 3 inches deep. Heat oil to 350 degrees F. Once hot, carefully drop egg rolls in a few at a time and fry, turning often, until brown and crispy, about 5 minutes. Do not overcrowd the pan or the oil will drop in temperature. Drain and transfer to a plate lined with paper towels. Serve egg rolls warm with ranch dressing for dipping.

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