Zinfandel's BLT Egg Rolls
Yield: 4 servings.
1/2 head iceberg lettuce, shredded
1 medium beefsteak tomato, seeded and diced
4 ounces 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
2 cups mayonnaise
2 tablespoons horseradish, drained
1 tablespoon finely chopped capers
2 tablespoons finely diced red onion
2 tablespoons finely chopped parsley
2 tablespoons fresh lemon juice
2 teaspoons finely chopped pickle
Salt and freshly ground black pepper to taste
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.
From Zinfandel's at the downtown Orlando Marriott