Timothy DeLaGhetto and David So Light Up Houston's Hops n' Hot Sauce Festival
Deviled Egg Rolls Recipe
Total Time: 1 hour, 30 minutes
- 12 eggs
- 4 ounces pancetta or thick-cut bacon, cut into 1/4-inch pieces
- 2/3 cup mayonnaise
- 1 tablespoon white vinegar
- 1 tablespoon yellow mustard
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 14 frozen spring roll pastry wrappers, thawed
- 2 quarts vegetable oil
- Place eggs in a single layer in a medium saucepan and fill with enough water to cover eggs by an inch. Bring to a boil. Cover, reduce heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes. Rinse under cold water for 1 minute.
- Cook pancetta in a medium skillet until crispy, about 5 minutes.
- Crack egg shells and carefully peel under cool running water. Slice eggs in half lengthwise, removing and transferring yolks to a medium bowl, and placing the whites on a cutting board.
- Mash yolks into a fine crumble using a fork. Chop egg whites and add to yolks along with pancetta. Add mayonnaise, vinegar, mustard, salt, pepper, and cayenne; mix well.
- Fill a small bowl with water and set it by your work surface. Lay an egg roll wrapper on your work surface in a diamond (with a corner facing you). Dip your index and middle finger in the water and brush them over the top edges of the diamond. Scoop 1/4 cup of the deviled egg filling onto the lower-third of the wrapper. Pick up the bottom corner and cover the filling, wrapping it tight (stay below the side corners). Fold in the sides and roll to the opposite end to seal.
- Heat oil to 375°F in a deep fryer or heavy-bottomed pot. Fry rolls until golden brown, about 6 minutes. Transfer to a wire rack to drain.