Friday, February 1, 2013

Frieda's Egg Roll Wrappers...Featuring Big Easy Egg Rolls with Creole Dipping Sauce

If you’re a football fan like me, you’re probably gearing up for the Super Bowl on Sunday…even if your team (I’m talking to you, Houston Texans…) didn’t make it through the playoffs this year. If you’re not a football fan, maybe you’re excited to see all the fun commercials. Either way, you’re probably looking forward to all the great Super Bowl munchies. Cheering takes a lot of energy, so a steady stream of delicious food is a great way to stay sharp into the 4th quarter! I’m going to be sharing Super Bowl food ideas with you today and Sunday. Stick with me, and your friends and family will name you Super Bowl Foodie MVP!

The Super Bowl is being played in one of my favorite cities this year: New Orleans. When my friends at Frieda’s Specialty Produce sent me a package of egg roll wrappers for this month’s featured item…it got me to thinking. How could I use the eggroll wrappers to make an appetizer with the flavors of New Orleans? What I came up with was my original recipe for Big Easy Eggrolls. These tasty bites feature classic Louisiana flavors, including: andouille sausage and chicken, lightly sautéed trinity (onion, celery, and bell pepper), a bit of green onion, Crystal hot sauce and Cajun seasoning for spice…and a bit of cream cheese to bind the  yummy ingredients together. After being cooked, they’re served with a speedy remoulade sauce for dipping.


Big Easy Egg Rolls with Creole Dipping Sauce 
a Weekend Gourmet Original



Step 1: Add 1 tbs. olive oil to a large non-stick skillet over med-high heat. Add 1/2 cup sliced celery, 1/2 cup chopped onion, and 1/3 cup finely chopped bell pepper. Cook until they just begin to soften, about 3 minutes. Turn heat to low and add 1/2 cup diced andouille sausage. If you can't find andouille, use a flavorful kielbasa pork sausage in its place. Cook for 1-2 minutes, until the sausage renders some of its fat.


Step 2: Add 3/4 cup chopped cooked chicken breast. I bought refrigerated breast strips, but you could use deli roasted chicken too. When the chicken is warmed through, add the following ingredients: 2 sliced green onions, 3 tbs. cream cheese, 1 tbs. Crystal hot sauce, and 1 tbs. of your favorite Cajun seasoning -- I used Chef Paul Prudhomme's Poultry Magic blend. Stir until the cream cheese an seasonings are evenly melted and incorporated into the mixture. Remove from heat and set aside.



Step 3: Set up on Frieda's egg roll wrapper on a large plate, in the shape of a diamond -- with the pointed ends up. Place 1/3 cup of the filling in the lower half of the wrapper. Fold the sides in over the filling, then roll the wrapper over the filling, away from you...tucking as you go. Brush the inside of the wrap with water as your roll tightly...this will give you a nice tight seal. Seal the edges with more water and lay seam side down. Repeat the process with 4-5 more wrappers. 



Step 4: Heat oil in a skillet with high sides over med-high heat for about 5 minutes. When the oil is hot, ook the egg rolls. Avoid crowding, which causes soggy egg rolls. Cook until golden-brown, then flip over and cook until the other side is browned. Drain well on paper towels and set aside while you make the dipping sauce.



Step 5: Make the dipping sauce by combining the following ingredients in a small mixing bowl: 1 cup mayo, 2 tbs. Creole mustard (or any grainy mustard), 2 tbs. ketchup, 1 tbs. Crystal hot sauce, 2 tbs. lemon juice, 1 tbs. Cajun seasoning, 1 thinly sliced green onion, and 1 tbs. dried parsley. Whisk to combine all the ingredients. To serve, place the egg rolls on a serving platter...along with a bowl of the creamy dipping sauce.




Yeah…these eggrolls are definitely MVP caliber! The filling is spicy, but not overly so…the cream cheese cools things off a bit. You can adjust the amount of hot sauce and Cajun seasoning to your personal heat level. The little bit of cream cheese really brought the elements of the filling together. The dipping sauce is basically a quick remoulade -- tangy and spicy! It compliments the egg rolls perfectly. You could also sub shrimp or crawfish tails in place of the chicken if you like – either would work nicely. These babies – and the dipping sauce for that matter -- can even be assembled a day or two ahead of the game. Simply refrigerate the prepared eggrolls in a sealed plastic container until you’re ready to cook them. Then? Get ready for some serious compliments!
 
My Texas-based readers can find Frieda’s eggroll wrappers in the refrigerated produce section of their local HEB grocery store. To locate them in other areas, visit the Store Locator at Frieda’s website. Make sure to come back here on Sunday for my All-American Ranch Cheeseball recipe, which I’m sharing for this week’s #SundaySupper Super Bowl Party. It’s simple goodness and one of our favorite football-watching foods!

2 comments:

  1. I'll be sharing this recipe with a friend of mine who lives in Frisco, Texas, Wendy! She actually taught us how to make traditional egg rolls when we visited them in December. So much fun! She's a foodie, loves spicy foods and will love to try your recipe, I'm sure. I plan on trying it, too!

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    Replies
    1. These are SO good...can't wait to make them again. Tell her to double the filling ingredients if she needs to make more than 5-6 egg rolls. I like to stuff them generously. The sauce would be really good with boiled shrimp too!

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