Best 2 Cajun Egg Rolls Recipes

Cajun egg rolls are a unique and flavorful fusion of two classic dishes. Combining the bold flavors of Cajun cuisine with the crispy texture of egg rolls, this dish is sure to tantalize your taste buds. Made with a combination of ground chicken or shrimp, vegetables, and a blend of Cajun spices, these egg rolls are wrapped in a crispy wonton wrapper and fried until golden brown. Served with a tangy dipping sauce, Cajun egg rolls make for a delicious appetizer or main course. With their vibrant colors and contrasting textures, they are a feast for the eyes as well as the palate.

Check out the recipes below so you can choose the best recipe for yourself!

CAJUN EGG ROLLS

Cajun Egg Rolls image

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

Ingredients

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)

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

Cajun Cornbread Stuffing Egg Rolls image

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

Ingredients

2 tablespoons unsalted butter
1 andouille link sausage, diced
1/2 small yellow onion, finely diced
1 garlic clove, minced
1 carrot, peeled and finely diced
1 large celery, finely diced
1/2 red bell pepper, finely diced
1 tablespoon cajun seasoning
2 cups crumbled day-old cornbread
1 cup cubed seasoned stuffing mix
1 cup chicken stock
12 egg roll wraps
1 teaspoon cornstarch
vegetable oil, for frying
1 (12 ounce) jar gravy, warmed

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!

Tips:

Prep your veggies: Dice the onion, bell pepper, and cabbage into small pieces. This will help them cook evenly and quickly.
Use a large skillet: You'll need a large skillet or wok to cook the egg rolls. This will give you enough space to spread out the ingredients and prevent them from sticking together.
Don't overcrowd the skillet: When cooking the egg rolls, don't overcrowd the skillet. This will prevent them from cooking evenly and becoming soggy.
Cook the egg rolls in batches: If you're making a lot of egg rolls, you may need to cook them in batches. Just make sure to keep the cooked egg rolls warm in a preheated oven while you cook the rest.
Serve with your favorite dipping sauce: Egg rolls are delicious served with a variety of dipping sauces, such as soy sauce, sweet and sour sauce, or duck sauce.

Conclusion:

Cajun egg rolls are a delicious and easy-to-make appetizer or main course. With their crispy wrapper and savory filling, they're sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give Cajun egg rolls a try. You won't be disappointed!

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