Cajun Cornbread Stuffing Egg Rolls

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.

• Ready In: 50 mins
• Yields: 12 egg rolls

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

Directions

1. 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.
2. 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.
3. 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.
4. 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!