Prepare the peppers: chop stem end off, slice lengthwise, trim out inner white pith and all seeds - we used a serrated paring knife as shown in assembly photo. (Tip! feel free to rinse under water to wash stubborn seeds away.) Pat dry if needed; set aside, trying to keep matching halves together.

Divide the cheese into 2 x 1/2 oz (15 g) strips.

Peel off a sheet of spring roll wrapper, and cut in half. Brush each half with half a tablespoon of the liquid egg mixture (either Egg Creations or Egg Beaters), particularly the edges.

Place a half of jalapeño in one corner of the spring roll wrapper half (egg-brushed side up) as shown, place a strip of cheese in the cavity, and top with the other half of that jalapeño pepper.

Holding the two halves of the pepper together, roll the pepper up tightly in the springroll wrapper on the diagonal, folding the edges in.

When done, do a quick visual check for any loose edges of wrapper -- glue any found down tightly with a quick brush of the egg.

When all are assembled, give each popper a very light spray with cooking spray. Turn over, spray the other side lightly.

Place in top tray of Actifry™ (no need to spray the top tray) or in the basket of a machine such as an Airfryer™. You can fit a max of about 8 at a time in.

Turn Actifry / Airfryer on for 10 minutes, at which point they will be done. There's no need to turn them during cooking. You may wish to give them another minute or two to brown them further, depending on the phase of the moon and how well they browned.

Serve piping hot with a marinara sauce or Skinny White Dipping Sauce.