Texas Egg Rolls

8 slices Monterey jack cheese, thin slices

8 slices cheddar cheese, thin slices

1 jalapeno pepper, seeded and diced

1 tsp. scallions, minced

4 lrg. egg roll wraps

1 egg, beaten

vegetable oil for frying

hot pepper dipping sauce (found at Ralph’s grocery)

Take two slices of each cheese, sprinkle some jalapenos and scallions on top.  Fold the cheese and squeeze it all together so peppers and scallions are sealed in the middle of the cheeses.  Place a egg roll wrapper with one corner pointing away from you.  Lay the cheese on the center of the egg roll wrapper.  Fold in one side corner dab a little egg on that corner.  Bring in the other side corner and fold it a little bit over the first corner.  Next brush some egg on the corner pointing away from you.  Fold the bottom corner up and over the cheese filling.  Roll the wrapper up, keeping it tight, until it rolls over the top corner.  When finished with all rolls, chill them for at least 30 minutes in the refrigerator.  Deep fry in large saucepan until the outside of roll is golden brown.  Serve with hot pepper dipping sauce.