The appetizer queen is at it again!
These Shrimp and Andouille Sausage Egg Rolls are a must make y’all!
Yes, I named myself the appetizer queen because I create some of the best appetizers around.
Rumor has it that my appetizers aren’t really appetizers but meals hidden behind the term appetizer.
My family and friends always complain, while still eating, that my appetizers have them so full.
They said an appetizer is supposed to be a snack. I said it is a snack you just can’t eat more than a couple of them though.
The goal is to keep people happy and full.
I want be changing my appetizer making ways.
I think it’s important for people to have nice snacks prior to the real meal.
If you’re serving alcoholic beverages at your event it’s important for people to have a nice “snack” while sipping their cocktails.
Not that I would know because I don’t drink. But this is my story and I am sticking to it! lol
Now lets talk about this recipe!
First, I took smoked andouille sausage. I love smoked sausage. It gives the egg rolls a nice flavor.
Dice the sausages into about a 1/4 inch dice. You want them small so it can fit inside the wrapper.
Add a little olive oil to a pan over medium heat and fry the andouille sausages up.
Fry them for about five minutes or less before we add the veggies.
Add the veggies and season everything up.
It’s very important to season everything properly.
After the sausages and veggies are cooked it’s time to add our shrimp.
We don’t want to overcook the shrimp because we still have to fry these babies up!
Add the shrimp and cook a few minutes only.
Remove the filling mixture from the pan and place them on a plate.
Refrigerate until chilled. Add cheese to the chilled mixture, mix well.
It’s important to let the mixture chill because you don’t want to add hot filling to the cold egg roll wrappers.
Believe me I am speaking from experience.
My wrappers fell apart before because the mixture was too hot.
Now it’s time to fill our wrappers. Place a few wrappers on a plate at a time.
Keep the other wrappers covered to prevent them from drying out.
Place around one tablespoon of filling in the middle of each wrapper.
Spread out the mixture slightly like a mini cigar.
Now fold in both side and roll.
Seal with the flour water mixture.
You can chill the egg rolls in the refrigerator just cover them with saran wrap so they want dry out.
Fry them up and serve with your favorite dipping sauce.
Shrimp and Andouille Sausage Egg Rolls
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 20 egg rolls
1/2 lb. medium shrimp, diced
1/2 lb. andouille sausage, smoked, diced
20-25 egg roll wrappers
1/2 cup cabbage, shredded
1/2 cup jack cheese, grated
1/2 cup cheddar, cheese
1/4 cup bell pepper, diced
1/4 cup celery, diced
1/4 cup green onion, chopped
2 tablespoons jalapenos, diced
1 tablespoon garlic, minced
1 teaspoon creole seasoning
1 teaspoon old bay seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon black pepper
1 teaspoon smoked paprika
1 tablespoon flour mixed with 1 tablespoon water for sealing the egg rolls
extra virgin olive oil
cooking grease for frying
ranch and sriracha for dipping
Mix seasoning blend together and set aside.
Dice shrimp fine and place into a bowl, season with a teaspoon of spice blend and set aside.
Dice andouille sausage into about 1/4 inch dice.
Place about 1 tablespoon of olive oil into a pan over medium heat and add sausage, cook for about 5 minutes.
Add bell pepper, onions, cabbage, jalapenos, and celery to pan, season with the remaining spice blend. Mix well.
Cook about five minutes more, add garlic and cook one minute more.
Place mixture into a bowl and refrigerate to chill.
Add cheese to chilled mixture.
To prepare egg rolls:
Place egg roll wrappers on a plate, place around one tablespoon of filling into the middle of the wrapper, and roll according to package directions.
Use flour water mixture to seal egg rolls.
Place cooking oil into a pan and heat on medium high to 375 degrees.
Fry egg rolls in batches for about 3-4 minutes.
Serve with ranch dressing or sriracha.