Prep 5 mins
Cook 3 mins
I got this off Top Secret Recipes,www.TopSecretRecipes.com
- 8 slices monterey jack cheese (thin slices)
- 8 slices cheddar cheese (thin slices)
- 1 jalapeno pepper, seeded and diced
- 1 teaspoon minced fresh chives or 1 teaspoon scallion top
- 4 large egg roll wraps
- 1 beaten egg
- vegetable oil, for frying
On the side
- marinara sauce (pasta sauce)
- Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and monterey jack cheeses.
- Arrange 2 slices of cheddar and 2 slices of jack on your hand, then sprinkle about 1 teaspoon of diced jalapeno on top of the cheese.
- Sprinkle 1/4 teaspoon of minced chives on next.
- Sandwich the peppers and chives between the cheese and roll it all up.
- Fold the cheese and squeeze it all together so that the peppers and chives are well sealed into the middle of the cheeses.
- Lay a spring roll wrapper with one corner pointing away from you.
- Arrange the cheese lengthwise on the center of the wrapper.
- Fold one of the side corners over the cheese filling.
- Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks.
- Brush some beaten egg on the corner pointing away from you.
- Fold the bottom corner up and over the filling.
- Roll the wrapper up, keeping it tight, until it rolls over the top corner with the egg on it.
- It should stick.
- Repeat with the remaining rolls, then cover them all and chill for at least 30 minutes.
- This will be long enough to heat up the oil in a deep fryer or large saucepan to 350 degrees.
- When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or until the outside is golden brown.
- Drain the rolls on a rack or paper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping.
Made a full recipe of these for just DH and myself. Wow! They are simply wonderful! They sound more difficult to make than they actually are - Sharon gives very detailed instructions so you just can't go wrong. I was hoping for leftovers but there was just no way once we started eating these lovely, cheesey creations. I used a bottled marinara by Barilla and spiked it with a little tabasco and fresh oregano and basil. Truly wonderful (and sinful!).