8 thin slices monterey jack cheese
8 thin slices cheddar cheese
1 jalapeno pepper, seeded and diced
1 teaspoon minced fresh chives
4 large spring roll wrappers
1 beaten egg
6 to 10 cups vegetable oil
On the side
Marinara (pasta) sauce
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. 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.
3. Lay a spring roll wrapper with one corner pointing away from you. Arrange
the cheese lengthwise on the center of the wrapper.
4. 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
.
5. 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.
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