Ingredients
-
1/2
-
6
-
1
-
1
-
1
-
1/4
-
2
-
1
-
1
-
1
-
1
-
-
15 - 20
-
-
Directions
Cajun Egg Rolls, A delicious and inventive use of Asian won ton wrappers Similar to the one served at Friday’s, but better! Source: Chef Sandy Patterson, I’ve been eyeing these forever They are terrific I committed a cardinal sin and left out the andouille sausage, but I added more roasted corn and a few more black beans and it was fine I got 15 fat egg rolls from this recipe We also served with the remoulade Tracy mentions in the introduction Next time I will probably also serve with guacamole or salsa, just for a change Loved this!! Thanks!, These were really good & a nice change of pace The only changes I made were to add fresh jalapenos, (seeded & diced), shredded carrots, & more than a pinch of cumin The flavor was spicy, without being too hot I served these with guacomole, sour cream, & salsa I will make these again
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Steps
|
1
Done
|
Dice the Sausage to About the Same Size as the Corn. |
|
2
Done
|
Cook Sausage in a Skillet Over Low Heat. |
|
3
Done
|
After About 3-4 Minutes, Add Onion and Garlic. |
|
4
Done
|
Simmer Together For About 10 Minutes. |
|
5
Done
|
Remove from Heat. |
|
6
Done
|
Stir All Ingredients Together in Large Bowl. |
|
7
Done
|
to Form Egg Rolls: Place the Wrapper on a Flat Surface With One Corner Pointed Toward You. |
|
8
Done
|
Moisten the Edges of the Wrapper With Water. |
|
9
Done
|
Place Three Tbsp of the Mixture in the Center of the Wrapper. |
|
10
Done
|
Fold the Corner Pointing Towards You Over the Mixture, and Press It Tight. |
|
11
Done
|
Fold the Right and Left Corners Over the Mixture and Adhere Them to the First Fold. |
|
12
Done
|
Roll the Package Over Itself to Seal the Last Flap, Like and Envelope. |
|
13
Done
|
Make Sure to Seal It Well. |
|
14
Done
|
Heat Oil to 400, Fry Egg Rolls in Small Batches Until Crisp and Heated Through. |
|
15
Done
|
Serve With Remoulade Dipping Sauce (see My Other Recipes). |
