Ingredients
8slicesmonterey jack cheese,thinly sliced
8slicescheddar cheese,thinly sliced
1jalapeno pepper,seeded and diced
1tspfresh chives,minced, or 1 tsp scallion top
4large egg roll wraps
1egg,beaten
vegetable oil,for frying
marinara sauce,for serving
Preparation
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 the hand, then sprinkle about 1 teaspoon of diced jalapeno on top of the cheese.
Sprinkle ¼ 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 1 corner pointing on the opposite side.
Arrange the cheese lengthwise on the center of the wrapper.
Fold 1 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 in the opposite direction.
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 F.
When the oil is hot, fry the rolls for 2½ 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 marinara sauce on the side for dipping.
Serve and enjoy.
