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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 20 |
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A delicious and inventive use of Asian won ton wrappers. Similar to the one served at Friday's, but better! Source: Chef Sandy Patterson Ingredients:
1/2 lb andouille sausage |
6 cloves garlic, minced |
1 medium onion, minced |
1 (15 ounce) can black beans |
1 avocado, diced |
1/4 lb cheddar cheese, grated |
2 tablespoons fresh cilantro, chopped |
1 ear corn, roasted and removed from the husk |
1 red bell pepper, roasted,peeled,seeded and julienned (cut into strips) |
1 pinch cumin |
1 pinch chili powder |
salt and pepper |
15 -20 egg roll wraps |
oil (for frying) |
Directions:
1. Dice the sausage to about the same size as the corn.
2. Cook sausage in a skillet over low heat.
3. After about 3-4 minutes, add onion and garlic.
4. Simmer together for about 10 minutes.
5. Remove from heat.
6. Stir all ingredients together in large bowl.
7. To form egg rolls: Place the wrapper on a flat surface with one corner pointed toward you.
8. Moisten the edges of the wrapper with water.
9. Place three Tbsp of the mixture in the center of the wrapper.
10. Fold the corner pointing towards you over the mixture, and press it tight.
11. Fold the right and left corners over the mixture and adhere them to the first fold.
12. Roll the package over itself to seal the last flap, like and envelope.
13. Make sure to seal it well.
14. Heat oil to 400, fry egg rolls in small batches until crisp and heated through.
15. Serve with Remoulade Dipping Sauce (see my other recipes).
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