Jambalaya Eggrolls January 15 2015
An easy dish for an Asian twist on a New Orleans classic. (Also a great way to turn jambalaya leftovers into a new dinner!)
You Will Need:
Jambalaya Girl Jambalaya Rice Mix
Protein of choice: Chicken & Sausage or Shrimp
Egg Roll Wraps
Shredded Cabbage and Carrots (easy tip: use pre-cut coleslaw mix)
Cook a pot of Chicken & Sausage or Shrimp Jambalaya using Jambalaya Girl Jambalaya Rice Mix.
Prep one egg roll wrap by dampening the edges with water (you can simply dip your finger in water and run along edges). This will help wrap to stick together once rolled.
Add one heaping spoonful of jambalaya and spoonful of shredded cabbage and carrots to center of wrap.
Fold in the two sides of wrap, then fold bottom of wrap.
Firmly roll wrap to close in top. Make sure all folds are closed; use water to adhere any loose areas.
In medium saucepan, heat oil to 350 degrees F. Oil needs to be deep enough to keep egg roll from touching bottom of pan. Add more oil, if needed.
Fry roll until golden brown, about 3 to 4 minutes. Drain on tray, let cool.
Drizzle with spicy remoulade sauce.
Shout “Yum Yum, Come Get You Some!” & serve.