Surimi and Lobster Egg Rolls Courtesy Of: Chef Jordana Britt & Chef John Hood Surimi and Lobster Egg Rolls

In a bowl place the peppers, celery and carrots. Pour boiling water over them and allow them to sit for 5 minutes to blanch. Drain and set aside. Add the surimi to the vegetables along with the lobster, cheese and pea shoots. Add the lemon pepper. With an egg roll wrapper facing you like a diamond place a quarter of the mixture in the centre of the wrap. Egg wash the entire edge of the wrap and then fold the two sides in first, then take the edge closest to you and roll completely over.

Fry for 4-5 minutes then serve with your favourite sauce.