Preparation / Directions:
Preheat oven to 350F, 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 large bowl mix remaining ingredients with shrimp and corn. Mix well by hand, taking care not to mash the mixture.
Separate one egg roll wrapper and brush edges with egg wash. Spoon 1/3 cup of the mixture into the center of the wrapper and seal with egg wash. Dust with a tiny amount of cornstarch to prevent from sticking. Continue with remaining egg roll wrappers.
Heat oil in stockpot to 350F Gently lower 2 egg rolls into hot oil and fry until golden brown. Remove from fryer and drain on paper towels. Keep warm and repeat with remaining egg rolls.