Heat Grapeseed Oil (1/2 cup) in a skillet, then add the Yellow Onion (1), Green Bell Pepper (2), Celery (2 stalk), and Scallion (2). Season with Salt and Pepper (to taste), and sauté for 5 minutes.
Stir in the Garlic (3 clove) in the last minute. Remove the pan when fragrant.
Transfer the vegetables to a large pot and add in the Andouille Sausage (2 pound), cook for a few minutes to render out the fat and brown the sausage a bit.
Add in the Shrimp (2 pound) and stir them in. Make sure to season with Salt and Pepper (to taste).
Pour the Chicken Stock (4 cup), Water (4 cup) and turn the heat up. Add the Converted Rice (4 cup), Cayenne Pepper (2 teaspoon), and Frog Bone Cajun Pepper Sauce (2 teaspoon).
Once boiling, add the Fresh Parsley (4 tablespoon) and cover to cook for 45 minutes. No need to stir. Just cover and let it cook.
Cool the jambalaya down. Begin to heat up the Frying Oil (3 cup) in a large enough pan. Beat an Egg (1) mixed with a little water for the egg wash. Place about two tablespoons of the mixture in the middle of one Spring Roll Wrappers (1 pound).
Starting at the bottom begin to roll the jambalaya roll.
Fold the sides in over the filling and continue to roll.
Just before you finish rolling, add a bit of egg wash to the top corner of the wrapper.
Finish rolling, and repeat with the remaining wrappers and filling.
Working in batches, fry up the rolls until they are golden brown on the outside. Make sure to move them around so they fry evenly. Place the cooked rolls on a pan lined with paper towels.
Enjoy with your favorite dipping sauce and beer!