Crispy Jalapeno Popper Rolls

READY IN: 50mins


  • 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


  • Cut stems from jalapenos and cut lengthwise into four pieces; remove seeds and membranes.
  • Blanch jalapeno spears in boiling water for one minute, then drain and cool in cold water. Drain and pat dry.
  • Warm jelly until it is melted.
  • 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.
  • 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.
  • Serve with extra meted jelly as a dip.
  • You can freeze them once cooked and reheat later in an oven until crispy and hot.