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Started By
Message
Cajun Egg Rolls - Someone tell me what is wrong with this recipe.
Posted on 1/18/15 at 2:01 am
Posted on 1/18/15 at 2:01 am
Never made these before, but watched some videos on some that others had made and some regular egg roll recipes and this is the recipe and method of making them I came up with. Probably gonna try and do some for the super bowl.
Ingredients
1 pound of Eggroll wraps (20 count)
1 Coleslaw Package
1 Bell Pepper
1/2 a onion
3 stalks of celery
1 clove of garlic
1 pound of hot breakfast sausage (or andouille)
1/2 pound of raw shrimp
2 egg yolks
2 egg whites
1 tablespoon of slap ya mama
Chop up bell pepper, onion, and celery finely. (if using andouille, chop it up as well)
Saute them with sausage until it is all about 1/2 done.
Add in minced garlic clove, coleslaw mix, and slap ya mamma, cook covered for another couple of minutes stirring occasionally.
Take off heat and pour into a colander to drain and let cool. Pat mixture dry.
Once Completely cool (like room temp cool) add chopped raw shrimp and two egg whites. Stir up mixture.
Wrap eggrolls using 1 heaping tablespoon full of mix. Use egg yolks to seal.
At this point you can freeze them, just be sure to thaw them out before frying them up.
Serve with spicy mayo and creole mustard.
Probably my biggest questions are more about the method than the ingredients. Although some crawfish in there would definitely be yummy.
Ingredients
1 pound of Eggroll wraps (20 count)
1 Coleslaw Package
1 Bell Pepper
1/2 a onion
3 stalks of celery
1 clove of garlic
1 pound of hot breakfast sausage (or andouille)
1/2 pound of raw shrimp
2 egg yolks
2 egg whites
1 tablespoon of slap ya mama
Chop up bell pepper, onion, and celery finely. (if using andouille, chop it up as well)
Saute them with sausage until it is all about 1/2 done.
Add in minced garlic clove, coleslaw mix, and slap ya mamma, cook covered for another couple of minutes stirring occasionally.
Take off heat and pour into a colander to drain and let cool. Pat mixture dry.
Once Completely cool (like room temp cool) add chopped raw shrimp and two egg whites. Stir up mixture.
Wrap eggrolls using 1 heaping tablespoon full of mix. Use egg yolks to seal.
At this point you can freeze them, just be sure to thaw them out before frying them up.
Serve with spicy mayo and creole mustard.
Probably my biggest questions are more about the method than the ingredients. Although some crawfish in there would definitely be yummy.
This post was edited on 1/18/15 at 3:10 am
Posted on 1/18/15 at 6:41 am to NATidefan
Just pour the veg/sausage mixture over the cabbage in the bowl when letting it cool. The residual heat should soften the cabbage. Otherwise, it seems like it may soften too much.
Omit the egg whites. I don't see why you need them.
Omit the egg whites. I don't see why you need them.
This post was edited on 1/18/15 at 6:42 am
Posted on 1/18/15 at 6:52 am to TypoKnig
quote:
ust pour the veg/sausage mixture over the cabbage in the bowl when letting it cool. The residual heat should soften the cabbage. Otherwise, it seems like it may soften too much.
good idea...
quote:
Omit the egg whites. I don't see why you need them.
probably don't, I just hate throwing stuff away and figured it would be good cooked inside and kinda be a binding agent for the mixture.
Posted on 1/18/15 at 8:03 am to NATidefan
Use pepper jack cheese as a binder.
Posted on 1/18/15 at 9:06 am to NATidefan
I think you got the egg parts mixed up. The whites are the protein and protein is basically glue. That's what you should use to seal the rolls. The yolks are the extra part. You could put them in the mixture. They might give a little more richness to the rolls.
I'd definitely use andouille instead of breakfast sausage.
I'd definitely use andouille instead of breakfast sausage.
Posted on 1/18/15 at 9:10 am to NATidefan
I've made crawfish eggrolls before by just making an étouffée, stirring the rice in, let it soak up all the juice, roll & bake. They were great, just make sure you let the rice soak up all the gravy, can't have watery eggrolls
Posted on 1/18/15 at 1:40 pm to Stadium Rat
quote:
I think you got the egg parts mixed up.
That's the way this asian chick did it. she used the yolks as the glue
quote:
I'd definitely use andouille instead of breakfast sausage.
whats a good sub for andouille, I can't find it here. just smoked sausgage... or is there a brand that's even remotely close?
This post was edited on 1/18/15 at 1:42 pm
Posted on 1/18/15 at 2:02 pm to NATidefan
quote:When I've made egg rolls, I just used the whole egg, scrambled for sealing. I'm sure just yolk works, too, it's just that if you've separated them, it seems like the white would be the glue rather than the yolk. Truth is, anything wet will probably work.
That's the way this asian chick did it. she used the yolks as the glue
As far as meat, smoked sausage would be better than breakfast sausage. Conecuh is a decent brand, or in a pinch Kielbasa can work.
Posted on 1/18/15 at 2:20 pm to NATidefan
A good Polish Kielbasa is likely the best alternative to Andoiulle..
Posted on 1/18/15 at 4:02 pm to tigernchicago
sweet, thanks for the advice, but I just found a place that carries andouille.
Posted on 1/19/15 at 11:19 am to NATidefan
I've made crawfish & boudin egg rolls before. Yum-O!
Posted on 1/19/15 at 12:07 pm to rlymeangirl
quote:
I've made crawfish & boudin egg rolls before. Yum-O!
I've done just the boudin eggrolls and everyone who has eaten them loved them. I just serve with some sweet and sour sauce for dipping and they ALWAYS all disappear.
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