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1
Use a sharp knife to make 8 thin slices each from the end of standard-size hunks of cheddar and monterey jack cheeses.
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2
Arrange 2 slices of cheddar and 2 slices of jack on your hand, then sprinkle about 1 teaspoon of diced jalapeno on top of the cheese.
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3
Sprinkle 1/4 teaspoon of minced chives on next.
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4
Sandwich the peppers and chives between the cheese and roll it all up.
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5
Fold the cheese and squeeze it all together so that the peppers and chives are well sealed into the middle of the cheeses.
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6
Lay a spring roll wrapper with one corner pointing away from you.
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7
Arrange the cheese lengthwise on the center of the wrapper.
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8
Fold one of the side corners over the cheese filling.
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9
Brush a little beaten egg on the tip of the other side corner and fold it over the first corner so that it sticks.
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10
Brush some beaten egg on the corner pointing away from you.
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11
Fold the bottom corner up and over the filling.
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12
Roll the wrapper up, keeping it tight, until it rolls over the top corner with the egg on it.
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13
It should stick.
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14
Repeat with the remaining rolls, then cover them all and chill for at least 30 minutes.
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15
This will be long enough to heat up the oil in a deep fryer or large saucepan to 350 degrees.
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16
When the oil is hot, fry the rolls for 2 1/2 to 3 minutes or until the outside is golden brown.
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17
Drain the rolls on a rack or paper towels for 2 minutes before serving with your favorite marinara sauce on the side for dipping.
