These Louisiana Egg Rolls are packed with bold flavor that will wow your taste buds!
Background: Louisiana Egg Rolls combine Cajun rubbed chicken, andouille sausage, and roasted corn for a flavor explosion! They pack a little punch but aren’t too spicy. We like to serve ours with a Cajun honey mustard, but the possibilities are endless. This is a pretty simple recipe, so don’t be afraid to take it on! Not to mention, whoever is lucky enough to get one will be thanking you for days.
- 4 boneless, skinless chicken breast, trimmed
- Cajun seasoning
- Johnsonville andouille sausage
- 2 large red bell peppers
- 4 ears of corn
- 2 cups freshly shredded sharp cheddar cheese
- eggroll wrappers
- canola oil for frying
- Generously rub chicken with Cajun seasoning and cook completely. Set aside to rest. Then dice chicken into small pieces.
- Dice both your andouille sausage and red bell peppers. Remove the corn from the cobs and mix in large bowl with sausage and peppers.
- Sautee your sausage, peppers, and corn for a few minutes or until they get a little browned.
- Combine chicken, sausage, peppers, corn, and cheese in large bowl. Add more Cajun seasoning to taste.
- Spoon the mixture into the center of the egg roll wrap. Using this technique, roll it up and set aside. Repeat this step until you have used all of your filling mixture.
- Add enough canola oil to a deep fryer or deep pan to reach 2 inches; heat to 370 F.
- Add a few egg rolls to the pan, being careful not to overcrowd.
- Cook the egg rolls until the wrappers are golden brown, about 1-2 minutes on each side. Remove from pan and set on paper towels to drain.
- Serve with your favorite sauce and enjoy!
If you like this recipe, you should check out our Cheeseburger Egg Rolls!
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