You can make crispy gold egg rolls filled with Red Beans and Rice at home with this easy-to-follow recipe using Twin Dragon Egg Roll Wrappers. You’ll find that this is an amazing way to use up leftover beans and rice or the perfect make-ahead appetizer for any holiday or party – like Mardi Gras. Serve the Crispy Red Beans and Rice Egg Rolls with the Creole Mustard Dipping Sauce and you’ll be ready to let the good times roll.
HOW DID THIS RECIPE COME ABOUT?
I’m always looking for new ways to use leftover red beans and rice. I’ve topped hot dogs and omelets with them and stuffed them in burritos and green bell peppers. For some reason, I always thought about putting them into egg rolls. Wouldn’t that be a perfect way to use up the extra beans and rice?
In December, I was asked to participate in a recipe challenge using Twin Dragon Egg Roll Wrappers by JSL Foods. They have been the leader in making Asian Noodles and Wrappers, Long Goods Pasta, and Baked Goods since 1951. You can find their brands at food stores nationwide under the names Twin Dragon, Fortune, and Amber Farms. Some of the stores Twin Dragon can be found at are Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper.
They sent me some wonton wrappers and egg roll wrappers and challenged me to come up with a unique way of serving them. This recipe is being entered into the holiday category.
That old thought of making a Crispy Red Beans and Rice Egg Rolls immediately popped in my head. And I thought, why not?
I made this two different times. The first time I used up some of my leftover red beans from the night before. Amazing. I promise. I have a new red bean and rice recipe coming soon, and it’s on the hot side (which I like) and mixed with the crunchy golden exterior of the Twin Dragon Wrappers, it was out of this world. Then, the Creole Mustard Dipping Sauce added that extra depth of flavor that had us going back for more.
I know a lot of you may not make a pot of red beans and rice from scratch, so I did some extra work. I purchased some pre-packaged red beans and rice mixes (think of a box of Zatarain’s or Tony Chachere’s) and made a batch this way. One 7-oz box of the pre-packaged red beans makes 10 egg rolls – which is half of a package of Twin Dragon Egg Roll Wrappers. I’ll show you exactly how much to use for each one below. If you need to feed a big party, or want a lot on hand, buy more of the pre-packaged red beans and rice kits.
CAN THE EGG ROLLS BE MADE AHEAD OF TIME?
Yes! They are perfect to prepare the day before. You can even store them in the freezer and they’ll last a couple of months without any issue. So, if you are getting ready for a holiday get-together or a special occasion, when you have time, start rolling the egg rolls and store them in an air-tight container in the fridge, then when you’re ready, start frying.
PRO TIP: It’s best to have the red beans and rice cold when stuffing the Twin Dragon Egg Roll Wrappers. If you make red beans and rice from one of the pre-packaged boxes like I did, make them the day before. The cold beans and rice will be easier to handle and roll up.
HOW DO YOU FOLD YOUR EGG ROLLS – STEP BY STEP
Step 1: Place the egg rolls in a diamond shape in front of you. Using a brush, or your fingers, lightly wet each of the corners. Place 4 tablespoons of the red beans and rice mixture in the center of the egg roll and top with chopped green onions.
Step 2: Fold the bottom corner up so it wraps over the filling and tucks in as snuggly as you can.
Step 3: Fold the side in.
Step 4: Roll it up.
PRO TIP: If you’re frying a large batch of the Crispy Red Beans and Rice Egg Rolls, preheat your oven to 250 degrees, and place the finished fried egg rolls on an oven-safe cookie sheet and keep in the oven. This will keep them warm as you continue to fry the others.
PRO TIP: If you’re making the Creole Mustard Dipping Sauce, it’s best to make this the day before. Just store it in your fridge until you’re ready to serve the egg rolls. This dip is also perfect for dunking chicken. (See my Mardi Gras Chicken Strips recipe)
When they’re ready, you’re ready. This is the perfect appetizer for Mardi Gras or any other holiday party – or, an amazing new way to use up leftover red beans and rice!
Laissez les bons temps rouler!
Crispy Red Beans and Rice Egg Rolls
- 7 oz 7-oz box of prepackaged red beans and rice already made and cooled (or the same amount of leftover red beans and rice)
- green onions chopped, to include in egg rolls
- ½ package package of Twin Dragon Egg Roll Wrappers
- oil for frying I used vegetable oil
- Creole Mustard Dipping Sauce see other recipe
Make the 7-oz box of prepackaged red beans and rice the day before, and store in a sealed container in the fridge. Alternatively, if you're making a homemade pot of red beans and rice, keep the beans and rice cold. While preparing either of the two red beans and rice meals, also make the Creole Mustard Dipping Sauce (see other recipe card for information on how to prepare).
With the cooled red beans and rice mixture, and chopped green onions ready, start to roll the egg rolls. Have the egg roll in front of you with one corner pointed down. It should be in a diamond shape. With either a brush or your fingers, lightly dampen each of the four corners with water. Place 4 tablespoons of the red beans and rice mixture in the center of the Twin Dragon Egg Roll Wrapper and top with a sprinkle of chopped green onions. Fold the bottom corner so it wraps over the filling and tucks in. Fold both of the sides in. Then, roll it up. Repeat until your desired amount of egg rolls are complete.
In a large skillet, heat the oil to about 350-375 degrees which is MEDIUM-HIGH heat. Place the egg rolls in small batches into the oil and fry, turning occasionally, until golden brown - which is about 2-3 minutes per batch. Remove the egg rolls from the oil and place on a paper towel or rack.
Place on a serving plate, and offer the Creole Mustard Dipping Sauce with it. Enjoy!
Creole Mustard Dipping Sauce
- 1 cup mayo
- 5 tbsp Creole Mustard
- 2 garlic cloves minced
- 1/4 tsp Creole seasoning
- 1/4 tsp cayenne pepper
- dashes of hot sauce
In a small bowl, mix together all of the ingredients.
FOR MORE INFORMATION ON JSL FOODS
To see the entire product line of JSL Foods and Twin Dragon Wrappers, please visit their website at https://www.jslfoods.com/. You can stay up-to-date with them on Facebook, Instagram, Twitter, and Pinterest, as well.
You can find Twin Dragon Wrappers at a store near you. They can be found at Walmart, Albertsons, Shaw’s, Von’s, Stater Bros, Fred Meyer, QFC, Safeway, Associated Stores, Giant Stores, Shop N Shop, Winco, and Price Chopper.
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KEEP THE RED BEANS COOKIN’!
Eric Olsson is the food blogger of RedBeansAndEric.com. He publishes new recipes and interviews weekly. He has developed recipes and written articles for the famous Camellia brand in New Orleans, Louisiana. He has been mentioned in Louisiana Cookin‘ magazine and has had recipes featured in Taste of Home magazine – with his Creole Turkey recipe being runner up in their annual Thanksgiving recipe contest. He lives outside of Detroit, Michigan, with his wife and four children.
This recipe is so creative. I love egg rolls, but I’ve never thought about putting beans or rice in it. Now I can combine three of my favorite things together! I’m excited. Thanks for sharing your recipe!
Yes, please and thank you! This is my kind of food!
Cindy Mom, the Lunch Lady
I love when recipes are created as a way to use up leftover. This is so creative and I bet so delicious!