Tsr Version Of Roadhouse Grill Cheese Wraps By Todd Wilbur

Total Time: 8 mins Preparation Time: 5 mins Cook Time: 3 mins

Ingredients

• 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
• marinara sauce (pasta sauce)

Recipe

• 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.