Fried Sausage and Louisiana Rice Eggrolls
It's time for our first hot mess express party in the kitchen with Lousiana Rice. This first recipe comes from Tela Smith, and she's kind of a fusion genius. Her delicious egg rolls are the perfect tailgate snack or fun meal for your family. While the thought of rice in an egg roll may sound strange we promise it's one of the most delicious meals that has ever come out of our kitchen here at Kiss Country! Check out the recipe below and the walkthrough video.
Fried Sausage and Rice Eggrolls from Tela Smith
Cook time: 30 minutes
Prep time: 30 minutes
Servings: about 15 egg rolls
What you'll need:
- 1 pound pork sausage
- 1 1/2 cups chopped celery
- 1 medium onion, chopped
- 2 cups of Louisiana rice (we used the dirty rice), cooked to package directions
- 1/2 teaspoon red pepper flakes
- 2 teaspoons your favorite Cajun Season
- eggroll wrappers
- cooking oil
- 1/4 cup water
- Chicken broth
- 1 can of cream of celery
Tela Smith was pretty clear with her instructions and we followed them to a T!
"Brown and crumble sausage in a medium-size skillet over medium heat. Add celery, onion and red pepper when sausage is halfway done. Cook until sausage is no longer pink and veggies begin to look translucent. Drain any grease. In another skillet, add 1 inch of oil over medium-high heat to 350. While oil is heating, in a large heavy pot, bring chicken broth to boil. Add Cajun season and cream of celery. Stir until mixed. Add meat mixture and cooked rice to the soup mix. Stir well and remove from heat. Turn wrappers so that corners are pointing up and down. Spoon the desired amount of mix about halfway down egg-roll wrapper. Dip finger or small brush in water and wet edges of the wrapper. Fold the bottom corner up and over mix. Next, fold 2 sides over, then roll up the rest of the way. You know oil is ready when a piece of wrapper fries instantly when dropped into the oil. Carefully place eggrolls into grease and let turn golden brown. Turn and cook on another side. Drain on paper towels. I like these plain or with a good tiger sauce or brown gravy. Prep time, cook time and servings will vary depending on adeptness in the kitchen and how full you make each roll."