creole, dipping sauce, egg rolls, red beans and rice
AuthorRed Beans and Eric
7oz7-oz box of prepackaged red beans and ricealready made and cooled (or the same amount of leftover red beans and rice)
green onionschopped, to include in egg rolls
½packagepackage of Twin Dragon Egg Roll Wrappers
oil for fryingI used vegetable oil
Creole Mustard Dipping Saucesee 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!