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BLT Egg Rolls




Source of Recipe


Zinfandel's at the downtown Orlando Marriott


List of Ingredients




1/2 head iceberg lettuce, shredded
1 medium beefsteak tomato, seeded and diced
4 oz. maple-peppered bacon, cooked, drained and diced
8 egg roll wrappers
Egg wash (1 egg beaten with a couple drops of water )
Oil for frying
1 Tblsp finely chopped capers
2 Tblsp finely diced red onion
2 Tblsp finely chopped parsley
2 Tblsp fresh lemon juice
2 tsp finely chopped pickle
Salt and freshly ground black pepper to taste
Horseradish remoulade:
2 cups mayonnaise
2 Tblsp horseradish, drained

Recipe



1. Combine, lettuce, tomato and bacon. Set aside. Moisten three edges of the egg roll wrappers with egg wash. In the unmoistened corner, places 2 ounces of the bacon, lettuce and tomato mixture. Tucks the wrapper over the mixture to encase the filling and then fold the ends over envelope style. Roll the wrapper into a small cylinder and set aside.

2. For the remoulade sauce, combine fresh lemon juice and 2 cups of mayonnaise. Add drained horseradish, chopped capers, diced red onion, finely chopped pickle, parsley and chives. Season with salt and pepper to taste.

3. Deep-fry the egg rolls until golden brown. Drain on paper towels.

4. To serve, cut cylinders on the bias and positioned in a pool of the remoulade sauce.

Serves 4.