Easy Recipe Finder
Recipe Feeder
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 scallion tops
4 large egg roll wraps
1 beaten egg
vegetable oil, for frying
marinara sauce(pasta sauce), On the side
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.
8 slices cheddar cheese (thin slices)
1 jalapeno pepper, seeded and diced
1 teaspoon minced fresh chives or scallion tops
4 large egg roll wraps
1 beaten egg
vegetable oil, for frying
marinara sauce(pasta sauce), On the side
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.
