Jalapeño Popper Egg Rolls Recipe By Tasty

Steps:

• Add the cream cheese, cheddar cheese, and Monterey Jack cheese, garlic powder, oregano, salt, and pepper to a bowl. Stir to combine. Add 1 tablespoon of water a time until the mixture is smooth enough to be a spreadable paste.
• Fill each jalapeño half with 1 tablespoon of the cheese mixture.
• Place a filled jalapeño on a wonton wrapper, fold over the side edges, then using the tip of your finger, wet the remaining edges of the wonton with water and continue to roll. Repeat with remaining jalapeños.
• In a large pot, heat oil to 350˚F (180˚F).
• Fry the egg rolls in small batches until golden brown and crispy.
• Transfer the egg rolls to a paper towel-lined plate.
• Enjoy!

Steps:

• Preheat oven to 400 degrees. Spray a non-stick baking sheet with cooking spray.
• In a bowl, combine cream cheese, shredded cheese, diced jalapenos, sliced green onions, crumbled bacon, and spices. Stir well to combine.
• Beat an egg with 1 T water to make an egg wash. Take an egg roll wrapper and place it on a work surface on the diagonal. Brush all 4 edges with egg wash. Use about 1-2 Tablespoons (depending on how big you want to make them) of jalapeno cheese mixture and place it in the center of egg roll wrapper. Roll up the lower corner around the mixture, fold in the left side, fold in the right side, and roll it over to the top corner. Lay them seam side down on prepared baking sheet. Brush the tops with egg wash and sprinkle with garlic powder and finely shredded cheese.
• Bake 12-14 minutes.

Steps:

• 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.