Spicy Truffle Hot Sauce x Creamy Lobster, Shrimp Eggrolls

1. PREP LOBSTER & SHRIMP: Remove shell from 2 lobster tails & 1/2 Ib of shrimp. Rinse and clean thoroughly. Chop and combine lobster tails & shrimp. Set aside.
2. PREP FILLING: Combine one block of room temperature cream cheese with: 1 tbsp of granulated garlic, 2 tsp of seasoning salt, 2 tsp of onion powder, a dash of black pepper, chopped green onions (as preferred), and 1/3 cup of mozzarella cheese. Add shrimp & lobster to the mix. Drizzle with Chin Su Truffle Hot Sauce as preferred. Mix well.
3. PREP EGG ROLLS: Separate egg roll sheets into a singular pile. To each sheet, add 1 heaping spoonful of filling. Roll then pleat with water. Chill in freezer for a minimum of 30 mins.
4. FRYING: Set oil in fryer to 365 degrees. Add egg rolls into the fryer and remove once golden. ENJOY.