Pork egg rolls made with spring roll wrappers

 It doesn't work very well. But it works. 

Normally you would just buy ground pork. No point in making this difficult or unreasonably expensive.

You don't see jalapeño in egg rolls. 

But now you do.

Not shown: spring roll wrappers. Made from rice. I think. They are unsuitable for this. 

When you fry them within seconds serious bubbles form, blisters with bubbling oil inside that grow the size of the whole egg roll and I'm standing there expecting it to pop and burst oil all over the place but they do not. They deflate and they cease bubbling. 

After all that they are too weak to hold up to dipping. 

Update: I made nine of these. Four the first night, three were eaten. Five were frozen. Two eaten the next day. The last three rolls eaten the next day. I intended to save them for later but they are too delicious to leave sitting around. 

I expected them to balloon frighteningly in the hot oil as the first ones did, that really is disqualifying, but the frozen ones did not do that. Both days they cooked as ordinary egg rolls. They were stuffed in a small bag and were removed intact without any problem. The filling is excellent and very easy to make. The larger round spring roll wrappers are easier and neater than regular egg roll wrappers. None of them broke open while frying. The frozen ones are more difficult to judge when they are done. I will definitely make these again most likely very soon. Recommended whichever wrapper you choose, even your own.