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
Provided by Tracy K
Categories Black Beans
Time 40m
Yield 10-20 serving(s)
Number Of Ingredients 14
Steps:
- Dice the sausage to about the same size as the corn.
- Cook sausage in a skillet over low heat.
- After about 3-4 minutes, add onion and garlic.
- Simmer together for about 10 minutes.
- Remove from heat.
- Stir all ingredients together in large bowl.
- To form egg rolls: Place the wrapper on a flat surface with one corner pointed toward you.
- Moisten the edges of the wrapper with water.
- Place three Tbsp of the mixture in the center of the wrapper.
- Fold the corner pointing towards you over the mixture, and press it tight.
- Fold the right and left corners over the mixture and adhere them to the first fold.
- Roll the package over itself to seal the last flap, like and envelope.
- Make sure to seal it well.
- Heat oil to 400, fry egg rolls in small batches until crisp and heated through.
- Serve with Remoulade Dipping Sauce (see my other recipes).
CAJUN CORNBREAD STUFFING EGG ROLLS
If you're a stuffing lover like me then you're going to love these cornbread stuffing egg rolls because I've decided that stuffing pretty much anything into an egg roll wrapper and then frying it, is always a good idea.
Provided by Jonathan Melendez
Categories Thanksgiving
Time 50m
Yield 12 egg rolls
Number Of Ingredients 15
Steps:
- Place a large skillet over medium-high heat with the butter. Once melted, add the Andouille sausage and cook, stirring often, until rendered and crispy. Add the onion, garlic, carrot, celery, and bell pepper. Cook until the vegetables have softened, about 8 minutes. Season with the Cajun seasoning.
- Transfer the mixture to a large bowl and let cool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock. Mix until well combined. If the mixture appears to be too dry, add a bit more chicken stock. Let cool completely.
- Working with one egg roll wrapper at a time, lay it down so a point is facing you and it looks like a diamond. Fill the center with about 2 tablespoons of stuffing. Then bring the two side points into the center and roll into a tight log. Seal the end with a bit of water mixed with the cornstarch. Continue filling and rolling the rest until all the stuffing has been used.
- Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the egg rolls in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy for dipping!
BIG EASY EGGROLLS W/ CREOLE DIPPING SAUCE
I saw this on The Weekend Gourmet blog by Wendy and just had to type it up in an easier format to read. It combines my favorite Southern flavors in a hand held portion! All the images are from The Weekend Gourmet blog site!
Provided by Brandi Kirkpatrick
Categories Other Appetizers
Time 25m
Number Of Ingredients 21
Steps:
- 1. Add olive oil to a large non-stick skillet over med-high heat. Add celery, chopped onion, and chopped bell pepper. Cook until they just begin to soften, about 3 minutes. Turn heat to low and add diced andouille sausage. If you can't find andouille, use a flavorful kielbasa pork sausage in its place. Cook for 1-2 minutes, until the sausage renders some of its fat.
- 2. Add cooked chicken breast. When the chicken is warmed through, add the following ingredients: green onions, cream cheese, hot sauce, and Cajun seasoning. Stir until the cream cheese an seasonings are evenly melted and incorporated into the mixture. Remove from heat and set aside.
- 3. Set egg roll wrapper on a large plate, in the shape of a diamond -- with the pointed ends up. Place 1/3 cup of the filling in the lower half of the wrapper. Fold the sides in over the filling, then roll the wrapper over the filling, away from you...tucking as you go. Brush the inside of the wrap with water as your roll tightly...this will give you a nice tight seal. Seal the edges with more water and lay seam side down. Repeat the process with 4-5 more wrappers.
- 4. Heat oil in a skillet with high sides over med-high heat for about 5 minutes. When the oil is hot, cook the egg rolls. Avoid crowding, which causes soggy egg rolls. Cook until golden-brown, then flip over and cook until the other side is browned. Drain well on paper towels and set aside while you make the dipping sauce.
- 5. Make the dipping sauce by combining the following ingredients in a small mixing bowl. Whisk to combine all the ingredients. To serve, place the egg rolls on a serving platter...along with a bowl of the creamy dipping sauce.
NEW ORLEANS STUFFED CRAB EGGROLL
I love this time of year for the crabs. As a kid my mom would always make stuffed crabs, well crabmeat stuffing baked on individual aluminum crab shaped tins that we washed after each time we used them. Oh the memories, how my tummy would get happy when my mom said to get out those individual crab tins. This is my play on my...
Provided by Stacey Lawson
Categories Seafood Appetizers
Time 25m
Number Of Ingredients 15
Steps:
- 1. Melt butter in a skillet and sauté onions, celery, bell pepper, and garlic. Sprinkle with salt to season.
- 2. Add crabmeat, Worcestershire sauce, cayenne, and salt. Cover over low heat for 10 minutes
- 3. Remove crab mixture from skillet and add to a large mixing bowl.
- 4. Add egg, milk, and half cup of bread crumbs to crab mixture. Mix thoroughly. Add the some of the other half cup of bread crumbs if needed. I don't like to much bread in mine, it overpowers the crab. However you do want the mixture to hold together, use your judgment.
- 5. Following the instructions on wonton wrapper package, place a tablespoon (from your utensil drawer) of mixture on wonton wrapper. Fold up wrapper to make eggroll as shown on package directions.
- 6. Heat oil in a heavy pot, enough oil to submerge eggrolls. Place about 6 eggrolls in the oil. They will cook quickly, so keep an eye. Once they get golden brown, remove from oil and drain on paper towels.
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