Turn the broiler on the oven to high.

De-stem and de-seed the jalapenos.

Place the jalapenos on a baking sheet.

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

Remove when the jalapeno skins are black and bubbling.

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

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

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.

Using your finger, brush the edges with water.

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

Fold the sides in.

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

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.

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

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

Remove from the skillet.

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

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