2 pkgs. Egg Roll Wrappers (30)
1 pkg. string cheese
1 lb. Shrimp chopped
1 lb. Andouille Sauces diced
½ Yellow Onion finely diced
1 Red or Green Bell Pepper finely diced
1 oz. Extra Virgin Olive Oil
3 minced Garlic Cloves
1 cup cooked yellow rice
Patter Fam Cajun Rub

Slice the string cheese into quarters lengthwise and set aside.  Peel and devein the shrimp if they are not already done so. Remove the tails and chop the shrimp into small pieces. Dice the andouille sausage into small pieces Sauté the andouille sausage, bell pepper, and onion for 3-4 minutes in a small amount of olive oil. Add the shrimp and garlic and sauté another 1-2 minutes.  Remove to a small bowl.
Add the cooked yellow rice to the bowl and season it all with Patter Fam Cajun Rub to taste. Stir until everything is mixed evenly.
Place an eggroll wrapper in front of you and wet the edges with water. Place a spoonful or two of the mixture in the middle of the egg roll wrapper. Pull the end closest to you over the mixture and then tuck in the sides over the flap to seal.  Finish rolling up the wrapper, making sure to seal the final end. Use a little more water if necessary, to seal.
Deep fry at 375 degrees for 2-3 minutes until golden brown. Remove to a paper towel to drain. Serve with a remoulade sauce for dipping.

Remoulade Dipping Sauce Recipe:
2 cups mayonnaise
1 cup mustard (Creole mustard if possible)
1 1/2 T sweet paprika
1 T Patter Fam Heatnik Red Cajun seasoning.
1 T prepared horseradish
2 tsp. pickle juice (dill or sweet, your preference)
2 tsp. Patter Fam Cayenne hot sauce (Crystal, or Tabasco can substitute)
2 large cloves garlic, smashed and minced

Whisk together all the ingredients. Cover and chill for at least 1 hour.