Dice the onion, bell peppers, and celery into uniform, bite-sized pieces—this is the classic Cajun holy trinity base. Slice the scallions and mince the garlic, keeping everything separate. I find that keeping my aromatics prepped and organized before I start cooking makes the cooking process feel much more controlled and prevents any burning of delicate garlic. Have all these ingredients ready to go before heating your oil.

Heat 1/2 cup grapeseed oil in a large skillet over medium-high heat. Add the diced onion, bell peppers, celery, and scallions, cooking for about 5 minutes until they begin to soften and release their aromatics. Stir in the minced garlic and cook for 1 minute more until fragrant. Season lightly with salt and pepper as you go—this helps the vegetables release their moisture and flavor. These caramelizing vegetables will form the aromatic base of your jambalaya filling.

Add the diced andouille sausage to the sautéed vegetables and cook for 3-4 minutes, stirring occasionally, until the sausage begins to brown and releases its oils and spices into the vegetable base. Then add the chopped shrimp and season generously with salt and pepper. Cook for 2-3 minutes until the shrimp just begins to turn opaque—don't overcook it here since it will finish cooking when mixed with the hot rice and broth.

Pour in the chicken broth and water, then add the converted rice, cayenne pepper, Cajun seasoning, tomato paste, and smoked paprika. Stir well to combine and bring to a boil over high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 45 minutes until the rice is tender and has absorbed the liquid. In the last 2 minutes of cooking, stir in the fresh parsley. Spread the cooked jambalaya mixture on a sheet pan to cool to room temperature—this is essential for filling the egg rolls without the wrappers becoming too soft or soggy.

While the jambalaya cools, crack 1 large egg into a small bowl and whisk it together with 1 teaspoon of water to create your egg wash. Lay out a clean work surface and have your spring roll wrappers, cooled jambalaya filling, and egg wash within easy reach. I like to work with wrappers at room temperature and keep a damp kitchen towel over the stack I'm not using to prevent them from drying out. This setup will make the rolling process quick and efficient.

Place a wrapper on your work surface in a diamond orientation (point toward you). Spoon about 2 tablespoons of the cooled jambalaya filling into the center-lower portion of the wrapper. Fold the bottom point up and over the filling, then fold in the left and right points. Roll tightly toward the top point, then apply a thin line of egg wash along the top edge and fold it down to seal. Repeat with remaining wrappers and filling. Arrange the rolled egg rolls on a plate lined with parchment paper so they don't stick together.

Heat 3 cups of high-heat frying oil in a large, heavy-bottomed pan or deep skillet to 350°F (175°C). Working in batches to avoid crowding, carefully place the egg rolls into the hot oil seam-side down. Fry for 2-3 minutes until golden brown and crispy, then flip and fry the other side for another 1-2 minutes. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Serve warm, ideally with a dipping sauce like remoulade or a spicy mayo.