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Cajun Egg Rolls

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Ingredients

Adjust Servings:
1/2 lb andouille sausage
6 cloves garlic, minced
1 medium onion, minced
1 (15 ounce) can black beans
1 avocado, diced
1/4 lb cheddar cheese, grated
2 tablespoons fresh cilantro, chopped
1 ear corn, roasted and removed from the husk
1 red bell pepper, roasted,peeled,seeded and julienned (cut into strips)
1 pinch cumin
1 pinch chili powder
salt and pepper
15 - 20 egg roll wraps
oil (for frying)

Nutritional information

361.5
Calories
126 g
Calories From Fat
14.1 g
Total Fat
5.2 g
Saturated Fat
29.2 mg
Cholesterol
630 mg
Sodium
43.7 g
Carbs
5.9 g
Dietary Fiber
1.8 g
Sugars
15.8 g
Protein
85g
Serving Size

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Cajun Egg Rolls

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    Cuisine:

    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!

    • 60 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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).

    Avatar Of William Garcia

    William Garcia

    Ramen master creating soul-warming bowls of noodle soup with complex flavors.

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