Best 2 Cajun Egg Rolls Recipes

CAJUN EGG ROLLS

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

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!