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.