Tamale eggrolls

Of course there is no such thing officially. 

With regular tamales the masa is steamed inside the tamale a fairly long time until it is cooked, as much as an hour. For that reason I felt this masa should be cooked but that altered the texture. 

Water was added in increments to loosen the mixture which tightened considerably by cooking. It absorbed a lot. 

The masa is smudged onto the corner of an eggroll wrapper. The pork chile daubed on top the chunks are broken up. Cheese is sliced. Onion is sliced and broken on top. The bundle is rolled as an eggroll.