In a large skillet, heat a drizzle of oil over medium heat. Toss in your onions and bell peppers. Cook them until they are soft and translucent, which usually takes about five minutes. Add the garlic and cook for another minute until it smells nutty and fills your kitchen with warmth.

Add your chopped protein (chicken, shrimp, or crawfish) to the skillet. Sprinkle with the Cajun seasoning and smoked paprika. If you are using pre-cooked proteins, you are just looking to warm them through and marry the flavors. Stir in a dash of hot sauce if you are feeling brave.

Remove the mixture from the heat and let it cool slightly. This is vital, if the filling is too hot, it will tear the wrappers. Once cooled, fold in your shredded pepper jack cheese.

Lay an egg roll wrapper on a clean surface in a diamond shape. Place about two tablespoons of the filling in the center. Fold the bottom corner up, tuck in the sides, and roll tightly toward the top corner. Use a finger dipped in water to seal the edge.

Heat about two inches of oil in your skillet to 350 degrees. Carefully slide the rolls in, doing them in batches so you don't crowd the pan. Fry until they are fried egg rolls perfection, golden like late summer sun on both sides.

Let them rest on a wire rack or paper towels for a few minutes. This keeps the bottoms from getting soggy.