Cajun Egg Rolls

READY IN: 40mins
Recipe by Tracy K

A delicious and inventive use of Asian won ton wrappers. Similar to the one served at Friday's, but better! Source: Chef Sandy Patterson

Top Review by spatchcock

I've been eyeing these forever. They are terrific. I committed a cardinal sin and left out the andouille sausage, but I added more roasted corn and a few more black beans and it was fine. I got 15 fat egg rolls from this recipe. We also served with the remoulade Tracy mentions in the introduction. Next time I will probably also serve with guacamole or salsa, just for a change. Loved this!! Thanks!

Ingredients Nutrition


  1. Dice the sausage to about the same size as the corn.
  2. Cook sausage in a skillet over low heat.
  3. After about 3-4 minutes, add onion and garlic.
  4. Simmer together for about 10 minutes.
  5. Remove from heat.
  6. Stir all ingredients together in large bowl.
  7. To form egg rolls: Place the wrapper on a flat surface with one corner pointed toward you.
  8. Moisten the edges of the wrapper with water.
  9. Place three Tbsp of the mixture in the center of the wrapper.
  10. Fold the corner pointing towards you over the mixture, and press it tight.
  11. Fold the right and left corners over the mixture and adhere them to the first fold.
  12. Roll the package over itself to seal the last flap, like and envelope.
  13. Make sure to seal it well.
  14. Heat oil to 400, fry egg rolls in small batches until crisp and heated through.
  15. Serve with Remoulade Dipping Sauce (see my other recipes).

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