Cajun Egg Rolls Recipes

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!

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.

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).