5 egg roll variations Recipes

plain flour, salt (1 pinch), cold unsalted butter (1 stick plus 1 tbsp), egg yolk, ice water, bacon, cut in small pieces, white truffle oil, shallot, finely chopped (2-3 large shallots), heavy cream (half may be fat-free half-and-half if you must), egg yolks, freshly grated nutmeg, white pepper, egg whites, beaten to soft peaks, gruyere, shredded (may be put on top of shallots and cream reduced), chevre cheese (rolled in herbs ( sun-dried tomatoes, fresh dill, green onion, italian parsley, provincial herbs ( ) or 4 oz goat cheese (rolled in herbs, sun-dried tomatoes, fresh dill, green onion, italian parsley, provincial herbs ( ), boursin with garlic and fines herbes, crumbled (may be substituted for 1/4 cup heavy cream in filling), fresh chives, chopped (as garnish), olive oil, onion, thinly sliced, green pepper, thinly sliced, salt, black pepper, tomatoes, drained and chopped

water, heated to 110 degrees, extra virgin olive oil, sugar, fast rise yeast (1 package) or 2 1/4 tsp instant yeast (1 package), all-purpose flour, instant potato flakes, salt, egg, lightly beaten, dried cranberries, pecans, toasted and chopped, olive, brown, pitted kalama olive, chopped and patted dry, minced fresh rosemary

water (plus 2 tsp), olive oil, dry milk, potato flakes, white sugar, rosemary, crushed, salt, flour, yeast, egg, beaten (optional)