Touchdown Mexican Shrimp Eggrolls

• 1/2 tsp ground black pepper
• 1 tsp salt
• 1 tsp garlic powder
• 1/2 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1 lb 31- 40 count peeled and deveined raw shrimp
• 1/2 lb monterey jack cheese shredded
• 1/2 lb pepper jack cheese shredded
• sm can diced jalepeno peppers
• sm can whole green chiles, 1/4 inch-wide, sliced lengthwise
• 4 Tblsp chopped cilantro
• 18 egg roll wraps
• oil for frying

1. Cut each shrimp into three or four pieces.
2. Mix first six ingredeints together and coat the shrimp.
3. Saute the shrimp in a hot pan for a few mins., and then chill them. Mix the shredded cheeses together in a bowl. When the shrimp is chilled add the cilantro.
4. Take an eggroll wrap and place on cutting board with point toward you. Take about two tblsp of cheese and spread across the wrap about 1/3 of the way up on the wrap, put a strip of the green chilli, some diced jalepeno (depending on your preferred degree of heat) and 6 to 8 pieces of shrimp.
5. Dab the sides of the eggroll wraps and the top third with water, fold the bottom third of the wrap over the filling and roll toward the top, repeat with the rest of the wraps.
6. Fry at 350 degrees until golden brown.

ground black pepper, salt, garlic, chili powder, paprika, cumin, count, pepper, jalepeno peppers, green chiles, cilantro, egg roll wraps, oil

Taken from www.epicurious.com/recipes/member/views/touchdown-mexican-shrimp-eggrolls-50003404 (may not work)