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BLT Egg Rolls




Source of Recipe


Zinfandel's at the downtown Orlando Marriott


List of Ingredients




1/2 head lettuce -- shredded
1 medium ripe tomato -- seeded/diced
4 ounces mapel-peppered bacon -- cook/drain/dice
8 each egg roll skins
Egg Wash:
1 each egg
2 drops water
oil -- for deep-frying
Horseradish Remoulade:
2 cups mayonnaise
2 tablespoons horseradish -- drained
1 tablespoon finely chopped capers -- optional
2 tablespoons finely diced red onion
2 tablespoons finely chopped parsley
2 tablespoons fresh lemon juice
2 teaspoons finely chopped pickle
salt -- to taste
fresh ground black pepper -- to taste


Recipe



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.

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.

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

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

Serves 4.