Cajun Egg Rolls
Elevate your snack game with these irresistible Cajun Egg Rolls, a fusion of bold Southern flavors and crispy perfection. Packed with seasoned ground pork, smoked sausage, and the holy trinity of Cajun cooking—bell pepper, celery, and onion—each bite is a flavor explosion. Mixed with fluffy white rice, gooey cheddar cheese, and a touch of garlic, the filling is wrapped in delicate egg roll wrappers, then fried to golden, crunchy perfection. A generous kick of Cajun seasoning ties it all together, making these egg rolls a standout appetizer or party snack. Serve them hot with a zesty remoulade or tangy Creole mustard for dipping. Perfect for game day, gatherings, or when you're craving comfort food with a twist, these golden pockets of spice and crunch will have everyone coming back for more!
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Recipe Information
Ingredients
- 1 lb ground pork
- 1 cup smoked sausage, diced
- 1 medium green bell pepper, diced
- 2 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1.5 cups cooked white rice
- 1 cup shredded cheddar cheese
- 12 sheets egg roll wrappers
- 1 egg, beaten
- 4 cups vegetable oil, for frying
Instructions
Heat a large skillet over medium heat and add the ground pork. Cook for 6-8 minutes, breaking it up into small pieces, until browned and fully cooked. Drain any excess fat.
Add the diced smoked sausage, green bell pepper, celery, yellow onion, and minced garlic to the skillet. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the Cajun seasoning, cooked white rice, and shredded cheddar cheese. Mix well until everything is evenly combined. Remove the skillet from heat and let the filling cool slightly.
Place an egg roll wrapper on a flat surface with one corner pointed toward you, forming a diamond shape. Spoon about 2 tablespoons of the filling into the center of the wrapper.
Fold the bottom corner of the wrapper over the filling, then fold in the sides. Brush the top corner with beaten egg and roll the wrapper tightly to seal. Repeat with the remaining wrappers and filling.
Heat the vegetable oil in a large, deep skillet or pot to 350°F (175°C). Carefully place the egg rolls in the hot oil, 3-4 at a time, and fry for 2-3 minutes on each side or until golden brown and crispy.
Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil.
Serve warm with your favorite dipping sauce, such as remoulade or Creole mustard.
Nutrition Facts
Calories |
1003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.8 g | 123% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 464 mg | 20% | |
| Total Carbohydrate | 22.8 g | 8% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 1.1 g | ||
| Protein | 14.9 g | 30% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 97 mg | 7% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 224 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
