Makes 20 Rolls
Cook Time: 30 minutes
Level: Medium
Ingredients:
1 51 oz can LaMonica or Cape May Sea Clams
6 oz Monterey jack cheese, shredded
1 red pepper, diced
1 bundle scallions, sliced
20 (4 inch) egg roll skins
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/2 cup Italian seasoned breadcrumbs
4 egg whites
vegetable oil (3 inches in pan)
Instructions:
Heat approximately 3 inches of vegetable oil in pan.
Combine all ingredients except egg roll skins and egg whites in a large bowl.
Mix well, and place approximately 1/4 cup of mixture in each egg roll.
Roll up and brush all sides with egg white.
Fry in pan until golden brown.