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1
Start by preheating your oven to 400 F.
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2
Take a jalapeno pepper, cut off the stem and slice it in half, lengthwise.
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3
Remove the seeds and ribs, and place it on a baking sheet.
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4
Repeat with the remaining jalapeno peppers.
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5
Drizzle a bit of canola oil over the peppers, and season with a bit of salt.
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Place in the oven, and roast the peppers for about 10 minutes.
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7
You will want a bit of texture to the peppers.
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8
Remove pan from the oven and let them cool.
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9
During this time, heat a pot on the stove over medium heat.
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10
Add in the remaining canola oil and bring it to 350 F.
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11
Fill each jalapeno with a generous amount of cream cheese.
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12
Take an egg roll wrapper, and lay it on a plate with the points facing you and away from you in a diamond shape.
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Add a stuffed jalapeno half into the center, then fold over the bottom of the wrapper, gently pulling it to tighten the fold.
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Roll it over about a 1/2 inch, then fold over each side.
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Brush the exposed, top part of the egg roll wrapper with the beaten egg, and continue to fold and seal the egg roll.
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Repeat with the rest of the peppers and wrappers.
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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.
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18
Cook for about 5 minutes or until they are golden brown.
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Remove them from the oil with some tongs and place onto a paper lined sheet to let any excess oil drain.
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Repeat frying the rest.
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When you are ready to serve, just dig in and take a bite.
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22
Its everything you love about a jalapeno popper, but in my opinion a heck of a lot better.
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23
I think the egg roll wrapper is actually a much better vehicle instead of the cornmeal exterior.
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24
If you are looking for a great appetizer, or some great game day grub, give these shot.
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Hope you enjoy!
