Remove andouille from its casing, dice into ¼-inch thick pieces, set aside. Remove shell and tail from shrimp, dice into ½-inch pieces. Sauté celery and onions in olive oil until translucent, add shrimp, sauté until cooked throughout. Add andouille, cook until it is heated thoroughly, add carrots and cabbage. When all veggies are wilted, add cream cheese and chipotle base, stir to disperse evenly. Cook approximately 20 minutes or until all juices are released. Remove from heat. Let cool. Assembly: Lay wonton skin on a clean work surface with one pointed end facing you. Place 3 ounces of filling in the center of the wonton skin. Fold the bottom over the filling and then fold the outside edges to the center. Continue rolling to the opposite pointed end. Paint with egg yolk to seal. Repeat with remaining filling. Deep fry at 350 degrees until golden brown. To serve: Cut each egg roll on the biased and serve standing up in the center of the plate, all four pieces at different heights. Surround egg rolls with a creamy tomato honey sauce.

Sauté diced tomatoes with garlic and green onions, add honey and water, cook approximately 10 minutes.