Jalapeno Popper Egg Rolls

Start by preheating your oven to 400 F.

Take a jalapeno pepper, cut off the stem and slice it in half, lengthwise. Remove the seeds and ribs, and place it on a baking sheet. Repeat with the remaining jalapeno peppers.

Drizzle a bit of canola oil over the peppers, and season with a bit of salt. Place in the oven, and roast the peppers for about 10 minutes. You will want a bit of texture to the peppers.

Remove pan from the oven and let them cool. During this time, heat a pot on the stove over medium heat. Add in the remaining canola oil and bring it to 350 F.

Fill each jalapeno with a generous amount of cream cheese.

Take an egg roll wrapper, and lay it on a plate with the points facing you and away from you in a diamond shape. Add a stuffed jalapeno half into the center, then fold over the bottom of the wrapper, gently pulling it to tighten the fold. Roll it over about a 1/2 inch, then fold over each side. Brush the exposed, top part of the egg roll wrapper with the beaten egg, and continue to fold and seal the egg roll. Repeat with the rest of the peppers and wrappers.

Once your oil is heated and the egg rolls are rolled, carefully drop about 3-4 into the pot, or as many that can comfortably fit into the pot. Cook for about 5 minutes or until they are golden brown. Remove them from the oil with some tongs and place onto a paper lined sheet to let any excess oil drain. Repeat frying the rest.

When you are ready to serve, just dig in and take a bite. It’s everything you love about a jalapeno popper, but in my opinion a heck of a lot better. I think the egg roll wrapper is actually a much better vehicle instead of the cornmeal exterior.

If you are looking for a great appetizer, or some great game day grub, give these shot. Hope you enjoy!