3 c Jalapeno pepper Jack cheese;
-grated, lightly packed
3 c Monterey Jack or cheddar
-cheese; grated, lightly
-packed
1 pk Egg roll wrappers
2 1/2 c Sunflower oil
A shortcut of the time-consuming egg roll, these wrappers are
delicious and make a great appetizer.
Mix cheeses together in a bowl. Place 1 wrapper out on a counter with
1 corner pointed toward you. Put 1/2 cup cheese into center of
wrapper. Fold sides in and moisten around edge with finger dabbed in
warm water. Fold one more corner over filling, seal, after moistening
edges once again with water, and continue to wrap roll tightly as you
would roll up a blintz or as if you were making a snugly fitting
envelope. Seal, using water on the edges. Repeat with another wraper
until you use up all the cheese. This will make 12 rolls, which can
be stored wrapped in plastic or in a container until you're ready to
cook them.
Heat oil in a 2 qt deep saucepan until hot (5 to 10 minutes on medium
heat). Test by dipping corner of wrapper into oil: if it sizzles,
it's hot enough. Drop 2 rolls gently into oil. Cook a few minutes
until golden, then turn over, using a slotted spoon or cooking
chopsticks. Continue to cook another minute until golden brown, then
remove from oil, drain on paper towels 1 to 2 minutes, and serve.
Best when served nice and hot so that cheese oozes out. These can be
reheated in oven and will store uncooked in the refrigerator up to a
week.
Recipe by Horn of the Moon Cookbook by Ginny Callan
