Jalapeacheno Egg Rolls

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Second Place Award WinnerNot to be outdone, Penny and Tom, our 2nd place winners in May 2022 (and recipients of a $100 gift card) bamboozled our taste buds with their delectable Jalapeacheno Egg Rolls! Ours didn’t turn out quite as pretty as their submission photo, so we used theirs–but, WOW–they were out of this world! Pork and peach created a perfect match with this dish, and we were not disappointed! Crunchy, savory, and leaves you wanting more…you know this recipe is going on your to-do list! Congratulations!!


8 oz. ground pork
2 oz. butternut squash cubes
2 oz. red onion
1-2 green onions
4 oz. rice noodles cooked and chopped
4 T. Fredericksburg Farms Jalapeacheno Jelly & Glaze
1 T. Fish Sauce
Salt and pepper to taste
16 sheets of rice paper


Rice paper is used in making traditional Vietnamese egg rolls. Egg roll wrappers may also be used - follow package instructions.

Pulse vegetables together to a fine dice in a food processor. In a medium mixing bowl, combine vegetables with pork, Jalapeacheno Jelly & Glaze, fish sauce, noodles and seasoning. Refrigerator at least one hour.

Dip rice paper sheet into water and lay on a plate. Fold over an inch of one edge of the sheet and place 2 tablespoons of the filling along the fold. Then fold each side to the middle and tightly roll to shape.

Allow rolls to sit at room temperature for about 15 minutes before frying in canola oil until golden brown.