TSR Version of Roadhouse Grill Cheese Wraps by Todd Wilbur

Total Time
8mins
Prep 5 mins
Cook 3 mins

I got this off Top Secret Recipes,www.TopSecretRecipes.com

Ingredients Nutrition

Directions

  1. Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and monterey jack cheeses.
  2. 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.
  3. Sprinkle 1/4 teaspoon of minced chives on next.
  4. Sandwich the peppers and chives between the cheese and roll it all up.
  5. Fold the cheese and squeeze it all together so that the peppers and chives are well sealed into the middle of the cheeses.
  6. Lay a spring roll wrapper with one corner pointing away from you.
  7. Arrange the cheese lengthwise on the center of the wrapper.
  8. Fold one of the side corners over the cheese filling.
  9. Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks.
  10. Brush some beaten egg on the corner pointing away from you.
  11. Fold the bottom corner up and over the filling.
  12. Roll the wrapper up, keeping it tight, until it rolls over the top corner with the egg on it.
  13. It should stick.
  14. Repeat with the remaining rolls, then cover them all and chill for at least 30 minutes.
  15. This will be long enough to heat up the oil in a deep fryer or large saucepan to 350 degrees.
  16. When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or until the outside is golden brown.
  17. Drain the rolls on a rack or paper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping.

Reviews

(1)
Most Helpful

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!).

evelyn/athens July 03, 2005

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