Shrimp Spring Rolls

500 g shrimp
¼ cup white rice
¼ cup salsa
¼ cup orange peppers
⅓ of a red chilli pepper
1 spring onion
1 cup cooked pinto beans
2 tbsp onion, chopped small
2 tsp Kaitaia Fire
Egg roll wrappers
Mild cheddar cheese
Rice bran oil, for frying
Avocado
2 tbsp salsa
1 tbsp sour cream
1-2 tsp garlic salt
2 tsp SIDS CRAZY LEMON

Peel, devein and rinse the shrimp then chop into small, bite size pieces.
Cook the rice. Add salsa to the rice and mix together.
Place the rice and salsa into a frying pan. Chop the capsicum, chilli pepper and spring onion into the pan.
Drain the pinto beans, reserving the juice. Add 2 tablespoons of the juice, onion, Kaitaia Fire and shrimp. Cook for 2-3 minutes until shrimp is done.
To wrap the mix in a egg roll wrapper:
1. Place the egg roll wrapper in a diagonal direction, place cheese in the middle of the wrapper.
2. Add shrimp mix to top of cheese.
3. Add more cheese to the top of the mix.
4. Use a paint brush, that is only used for cooking, to spread a thin line of water around the edges of the wrapper.
5. Pull the left and right sides of the wrapper to the centre of the wrapper.
6. Bring up the bottom of the wrapper and tuck it over the filling.
7. Roll the egg roll up towards the top and secure the tip of the egg roll wrapper on the egg roll.
8. Continue to fill all egg rolls. Refrigerate until ready to use. Fry the egg rolls in a pan filled half way with oil. Bring oil to 163˚C. Fry until brown then drain on paper towels.
Make guacamole by mashing the avocado pulp and mixing the salsa, sour cream, garlic salt and SIDS CRAZY LEMON. Cut egg rolls diagonally and serve.