Crispy Jalapeno Popper Rolls

READY IN: 50mins
Recipe by PalatablePastime

Like a cross between your favorite spring rolls and fried jalapeno poppers.

Top Review by weekend cooker

Though I had a bit of trouble finding the red jalapeno jelly, I managed to find some at one of the speciality stores, here out our outside mall. I never tried it, and I was determined to get it. With that being said, I used the jelly, egg roll wrappers, and goat cheese for the options, and these made for a great little brunch treat after church today. Cooking time was right on the dot, and the rolls itself were nice and soft too. This would be great as a side to any mex. dinner. Made for PRMR tag.

Ingredients Nutrition

  • 9 -10 fresh jalapenos
  • 6 ounces soft fresh goat cheese or 6 ounces soft chevre cheese
  • 12 cup red jalapeno jelly
  • 18 egg roll wraps or 18 spring roll wrappers
  • cooking oil


  1. Cut stems from jalapenos and cut lengthwise into four pieces; remove seeds and membranes.
  2. Blanch jalapeno spears in boiling water for one minute, then drain and cool in cold water. Drain and pat dry.
  3. Warm jelly until it is melted.
  4. Place 1/2 tablespoon goat cheese in the middle of a wrapper. Top with 2 jalapeno spears and a drizzle of melted jelly. Fold sides over, then roll up like a burrito (not too tight or it will cause them to leak when cooking), sealing the edges with a dab of water. Repeat with remaining ingredients.
  5. Fry in shallow oil until golden or you may lightly brush with oil and bake at 400F for 15-20 minutes until golden. They are more crispy when fried.
  6. Serve with extra meted jelly as a dip.
  7. You can freeze them once cooked and reheat later in an oven until crispy and hot.

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