Cajun Egg Rolls w Honey Ginger sauce

Hi All!  Here’s another appetizer for the big game day.  This is a big hit with our guest at our parties in the past.  My family also love them.  The first time I made them, we fought over who would get the last one.  I would suggest doubling the ingredients to make more because your guess will love them.

If you do not like crawfish, you can substitute with cooked shrimp.

Egg Rolls 16

Ingredients (makes 6 full egg rolls)

Egg Rolls

1 cup Tasso ham, chopped*

1 cup crawfish tails (I wash tails with cold water and squeeze 1/2 lime over it)

1/2 cup can black bean, drained well

1 cup of Chinese vegetables

6 egg rolls sheets

1/4 teaspoon red pepper flakes

Vegetable oil for deep-frying

Mix all ingredients in a large bowl.  Place an egg roll sheet on a dry flat surface and place mixture in the center of the sheet.  Fold bottom piece over mixture, then fold sides over mixture, and wet the edge of the last piece like an envelope and roll forward.  After all egg rolls are complete, place in refrigerator to set for at least 20 minutes.

Meanwhile, in a heavy skillet or deep fryer, prepare oil.  Once oil is hot, remove egg rolls from the refrigerator and drop in hot oil.  Cook on each side for 2 minutes.  Remove from oil and sprinkle with a pinch of Kosher salt.


1 tablespoon minced ginger, 1/2 cup of honey and a pinch of red pepper flakes

Place all ingredients in a small sauce pan on medium low for about 2 minutes (until it starts bubbling).

Tasso is a spicy, pepper smoked pork made from the shoulder butt. I usually find it in specialty grocery stores outside of Louisiana.  You can also find it here online.


2 thoughts on “Cajun Egg Rolls w Honey Ginger sauce

  1. Pingback: Shrimp and Tasso Pasta | Inside Me: Nikki Thomas

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