Ingredients:

  • 12 egg roll wrappers (approx. 14 inches square)
  • 4 oz (115 g) soft goat cheese
  • 2 medium jalapeños (seeded and finely diced; leave some seeds for extra heat if desired)
  • 1 small shallot (finely minced)
  • 1/4 cup chopped fresh cilantro
  • 1 garlic clove (minced)
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon fresh lime juice
  • 1/2 cup finely shredded sharp cheddar cheese (optional for added flavor/texture)
  • 1 egg, lightly beaten (for sealing wrappers)
  • Vegetable oil, for deep frying (approximately 2–3 cups)

Instructions:

  1. Prepare the Filling: In a medium bowl, combine soft goat cheese, diced jalapeños, minced shallot, garlic, chopped cilantro, ground cumin, lime juice, salt, and pepper. Stir well until evenly blended. If using shredded cheddar cheese, gently fold it in. Taste and adjust seasonings if needed.
  2. Prepare the Egg Roll Wrappers: Lay out one egg roll wrapper on a clean, dry surface with one corner pointing toward you. Spoon about 1–1.5 tablespoons of the filling onto the center. Moisten the edges with the beaten egg, then fold and seal tightly. Repeat for all wrappers and cover with a damp cloth.
  3. Frying Method: Heat vegetable oil in a deep, heavy-bottomed skillet or deep fryer to 350°F (175°C). Carefully add a few egg rolls at a time and deep fry for 2–3 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil and repeat with the remaining egg rolls.
  4. Serving: Serve the egg rolls hot with your favorite dipping sauce, such as a cilantro-lime sauce, salsa, or creamy avocado dip.