1. Prepare the Filling

In a large mixing bowl, combine the softened cream cheese, shredded cheddar cheese, and cooked chicken or beef. Add the chopped jalapeños, along with garlic powder, onion powder, salt, and black pepper. Stir everything together until well combined. The mixture should be smooth and creamy, with all the ingredients evenly distributed.

If the filling feels too thick, you can add a tablespoon of milk to loosen it slightly, making it easier to work with.

2. Assemble the Eggrolls

• Lay an eggroll wrapper on a clean, dry surface, positioning it like a diamond (one corner pointing toward you).
• Place about 2 tablespoons of filling in the center of the wrapper.
• Fold the bottom corner over the filling, then fold in the sides tightly. Roll the wrapper upward toward the top corner, ensuring it stays firm and compact.
• Dip your finger in water and run it along the top corner of the wrapper to help seal it shut.
• Repeat the process for the remaining wrappers and filling.

For best results, keep a slightly damp towel over unused wrappers to prevent them from drying out while you work.

3. Cooking Methods: Frying or Baking

To Fry:

• Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
• Fry the eggrolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
• Use a slotted spoon to remove the eggrolls and place them on a paper towel-lined plate to drain excess oil.

To Bake:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper and place the assembled eggrolls in a single layer.
• Lightly brush the tops with vegetable oil or spray with cooking spray to enhance crispiness.
• Bake for 12–15 minutes, flipping halfway through, until the wrappers turn golden brown and crisp.

Baking is a healthier alternative while still delivering a satisfying crunch.