Chef Mateo

EGG ROLL

Ingredients

12 8-inch Vietnamese rice-paper spring-roll skins
1 dozen eggs
1 large bunch chives, chopped small
1/4 lb. bacon, preferrably slab bacon, cut into small dice, 
and lightly cooked in a skillet, until some of the fat has been rendered
1/4 lb. aged manchego cheese or a nice gruyere (depending on your preference)
Salt & Pepper
1 cup Peanut oil or grapeseed oil for frying


Directions:

Moisten the spring roll skins and put them out separately on a work surface

Separate the eggs, and place one egg yolk in the center of each spring roll skin. 
Reserve the whites for another use.
On each yolk, put a pinch of salt, a grinding of pepper, and about 1/2 teaspoon of
bacon, and a good pinch of chives. Grate some cheese over the ensemble.

Fold the package to seal the yolk and the other ingredients. Make the roll as
compact as possible. It should look like a little envelope rather than a "roll." 
Refrigerate for an hour.

Fry the rolls in hot oil until lightly browned, about 1 minute per side.  The egg
yolk should be slightly runny.  It's no tragedy if it's not. It's really good
anyway.

Recipe provided by chef and friend John Krinsky