Recipe: Cajun Egg Rolls

This is how Cafe Tu Tu Tango describes the dish:

"Diced blackened chicken mixed with fresh corn, red onions, cilantro, cheddar and goat cheeses. Rolled in an eggroll skin, quickly fried, cut into four pieces and served on a bed of salsa roja and a side of creole mustard dipping sauce."

And here is a recipie to start with (from the web you can find recipies for salsa roja and creole mustard dipping sauce as well):

Cajun Eggrolls by Chef Yves Ambroise

1 tbs. Creole butter
3/4 lb. Small peeled shrimp
Pinch Creole spice blend
1/2 cup Corn Kernels
1/2 cup Red beans cooked
1/2 cup Red onions, diced
2 tbs. Cream cheese
1/4 cup Monterey Jack cheese, shredded
1/4 cup Cheddar cheese, shredded
3 tsp. Green onions, sliced
3 tsp. Parsley, chopped
10 Eggroll wrappers
Eggwash (one egg mixed with 2 tbs. milk)
Cornstarch
Stockpot with oil for frying
Chopped tomatoes and chives for garnish

Preheat oven to 350 degrees, heat Creole butter until melted, pour half of Creole butter over shrimp and toss to coat evenly. Spread buttered shrimp single layer onto sheet pan, sprinkle Creole spice blend over shrimp, place in oven and bake for 5 minutes.

Once shrimp is cooked, remove and cool. Pour remaining Creole butter with corn kernels and toss well to coat evenly, spread buttered corn kernels single layer onto spread sheet, place in oven and bake for 2-1/2 minutes, remove and cool.

Cut shrimp 1/4 inches and in a large bowl mix remaining ingredients with shrimp and corn. Mix well by hand, taking care not to mash the mixture.

Separate one eggroll wrapper and brush edges with eggwash. Spoon 1/3 cup of the mixture into the center of the eggroll wrapper, roll the wrapper halfway up and tuck in the ends. Continue to roll the wrapper and seal with eggwash. Dust with a tiny amount of cornstarch to prevent from sticking. Continue with the remaining eggroll wrappers.

Heat oil in stockpot to 350 degrees. Gently lower 2 eggrolls into hot oil and fry until golden brown. Remove from fryer and drain on paper towels. Keep warm and repeat with remaining eggrolls.