Cajun Cornbread Stuffing Egg Rolls Recipe

Name: Cajun Cornbread Stuffing Egg Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 andouille link sausage, diced; 1/2 small yellow onion, finely diced; 1 garlic clove, minced; 1 carrot, peeled and finely diced; 1 large celery, finely diced; 1/2 red bell pepper, finely diced; 1 tablespoon cajun seasoning; 2 cups crumbled day-old cornbread; 1 cup cubed seasoned stuffing mix; 1 cup chicken stock; 12 egg roll wraps; 1 teaspoon cornstarch; vegetable oil, for frying; 1 (12 ounce) jar gravy, warmed

Servings: persons

2 tablespoons unsalted butter
1 andouille link sausage, diced
1/2 small yellow onion, finely diced
1 garlic clove, minced
1 carrot, peeled and finely diced
1 large celery, finely diced
1/2 red bell pepper, finely diced
1 tablespoon cajun seasoning
2 cups crumbled day-old cornbread
1 cup cubed seasoned stuffing mix
1 cup chicken stock
12 egg roll wraps
1 teaspoon cornstarch
vegetable oil, for frying
1 (12 ounce) jar gravy, warmed

1
Place a large skillet over medium-high heat with the butter. Once melted, add the Andouille sausage and cook, stirring often, until rendered and crispy. Add the onion, garlic, carrot, celery, and bell pepper. Cook until the vegetables have softened, about 8 minutes. Season with the Cajun seasoning.
2
Transfer the mixture to a large bowl and let cool slightly. Add the crumbled cornbread, stuffing mix, and chicken stock. Mix until well combined. If the mixture appears to be too dry, add a bit more chicken stock. Let cool completely.
3
Working with one egg roll wrapper at a time, lay it down so a point is facing you and it looks like a diamond. Fill the center with about 2 tablespoons of stuffing. Then bring the two side points into the center and roll into a tight log. Seal the end with a bit of water mixed with the cornstarch. Continue filling and rolling the rest until all the stuffing has been used.
4
Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the egg rolls in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy for dipping!

745

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 andouille link sausage, diced, 1/2 small yellow onion, finely diced, 1 garlic clove, minced, and more.

Yes, Cajun Cornbread Stuffing Egg Rolls falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cajun Cornbread Stuffing Egg Rolls

How did you like this recipe?

Frequently Asked Questions