Instructions

• First up, you toss softened cream cheese, shredded cheddar, diced jalapeños, garlic powder, and green onions into a big bowl. Mix it well till it’s creamy and all blended up real smooth.
• Grab a wonton wrapper, lay it out flat on a clean surface. Spoon a good dollop of the cheese mix right in the center, don’t overfill or it’ll burst.
• Wet the wrapper edges with a bit of water using your finger. Fold it over to make a triangle shape and press tight so no filling escapes.
• Set your pressure cooker with a bit of broth at the bottom then place a steaming rack inside if you got one. Arrange your wrapped egg rolls on it nice and spaced.
• Lock the lid and bring the cooker to pressure. When you hear that valve hiss, let it build for about 2 minutes. Then use natural release so they don’t go floppy.
• While waiting, heat vegetable oil in a frying pan to medium heat. The key is getting it hot enough so the egg rolls get crisp, not greasy.
• Fry the egg rolls in batches till they turn golden brown, about 3-4 minutes each side. Drain on paper towels and serve warm. You’re gonna love the crunch.