Serve Cajun Egg Rolls hot and enjoy them with tea. Here are the ingredients that you require to make tasty Cajun Egg Rolls.
1/2 pound andouille sausage, chopped
1/2 pound small shrimp (about 51-60 count), peeled and chopped
1 16-ounce package coleslaw salad mix
1 14-ounce can bean sprouts, drained and rinsed
1 bunch green onions, chopped
2 tablespoon Creole or brown, grainy mustard
1 tablespoon ginger puree*
1 teaspoon Creole seasoning
1/4 teaspoon salt
20 (6 1/2 square) egg roll wrappers
Canola or peanut oil for frying
FOR EGG ROLL FILLING: Heat oil in a large saucepan over medium-high heat. Add andouille;
sauté until brown on all sides, about 4 minutes. Add shrimp; cook until pink, 2-4 minutes, stirring
frequently. Add coleslaw, bean sprouts and green onions; cook until coleslaw begins to wilt,
about 5-7 minutes. Stir in Creole mustard, ginger puree, Creole seasoning and salt. Cover pan;
reduce heat to medium-low. Cook until coleslaw is tender, 10-15 minutes, stirring occasionally.
Remove pan from heat, drain excess moisture from pan and allow filling to cool. (Filling may
need to be drained a second time once cooled.
ASSEMBLY: Line a large baking sheet with parchment or wax paper. Set aside. Remove egg
roll wrappers from packaging; cover stack with a damp paper towel to prevent drying. Working
with one wrapper at a time, follow these easy steps until all of the egg rolls have been prepared …
• place wrapper on work surface with one corner of diamond closest to you
• brush edges of wrapper with water (to help it seal),
• place 1/3 cup filling close to bottom corner of wrapper,
• fold bottom corner over filling
• tightly tuck corner under filling
• fold in sides of wrapper
• continue tightly rolling wrapper until closed
• press to seal
• place egg roll on lined baking sheet seem-side down (do not allow egg rolls to touch or
they will stick to one another and possibly tear)
• cover prepared egg rolls with damp paper towels to keep moist.
FRYING: Heat oil to 350 degrees in a large skillet or electric fryer. Gently lower 2-3 egg rolls into
hot oil; fry until golden brown, turning occasionally, about 2-3 minutes. Drain on wire rack or
paper towels. Repeat process with remaining egg rolls. Serve warm with Sweet and Tangy
Dipping Sauce. Makes approximately 20 egg rolls.
DO-AHEAD TIPS: The sauce can be made a couple of days in advance and refrigerated. The
egg roll filling can also be made a day or two in advance and refrigerated until you’re ready to
assemble. Uncooked egg rolls can be frozen for several months. Simply flash-freeze by placing
them in the freezer on a lined baking sheet about a half-inch apart. When they get hard, about
30-45 minutes later, transfer them to a resealable freezer bag and quickly place the bag in the
freezer. Frozen egg rolls can be fried without thawing.
*Ginger puree comes in a convenient tube that can be found in the produce section of most
grocery stores (and it will keep for months in the fridge, unlike fresh ginger).
www.RaisedOnA
Sweet and Tangy Dipping Sauce
1 12-ounce jar orange marmalade
4 tablespoons Creole or brown, grainy mustard
4 tablespoons prepared horseradish
Combine ingredients in a medium bowl. Cover and refrigerate until needed. Makes about 2 1/2
cups.
My friends and family have always loved my Cajun food. my source is
www.RaisedOnARoux.com
Enjoy
Chef Murph
