Step 1

Turn the broiler on the oven to high.

Step 2

De-stem and de-seed the jalapenos.

Step 3

Place the jalapenos on a baking sheet.

Step 4

Place in the oven for 8-10 minutes, turning half way through.

Step 5

Remove when the jalapeno skins are black and bubbling.

Step 6

While the jalapenos are roasting, combine the cream cheese and cheddar cheese in a large ziploc bag.

Step 7

Cut a small hole in the corner of the bag and pipe this mixture into the roasted jalapenos.

Step 8

Place an egg roll wrapper on a work surface with one corner pointing towards you, place the filled jalapeno in the middle of the wrapper.

Step 9

Using your finger, brush the edges with water.

Step 10

Fold the corner closest to you over the jalapeno, and tuck.

Step 11

Fold the sides in.

Step 12

Roll tightly, set aside and repeat with remaining jalapeno popper egg rolls.

Step 13

Place app. 2 tbsp olive oil in a skillet, swirl the oil in the skillet making sure there’s oil covering the entire bottom of the skillet.

Step 14

Heat the oil over medium-high heat, then add 4-5 egg rolls to the skillet, depending on how big your skillet is.

Step 15

Cook for 3-4 minutes, flip and cook for an additional 3-4 minutes on the opposite side.

Step 16

Remove from the skillet.

Step 17

Add more olive oil before cooking the next batch, making sure the bottom of the skillet is always covered in oil.

Step 18

Serve with ranch dressing, or for an extra kick, jalapeno ranch dressing, on the side for dipping.