Cajunlicious Guest Post: Cajun Egg Rolls

I hope everyone is having a fabulous week!  While I’m busy reapplying my sunscreen and pretending I’m athletic enough to run on the beach, Jessica from Cajunlicious is here to tell you about some pretty fab egg rolls.  Cajunlicious + Fleur-de-Licious is pretty much a match made in heaven.  Be sure to check out all the other crazy delicious things on Jessica’s site, as well as her new vegetarian blog, Best of the Veg!

First, I want to extend a HUGE thank you to Hannah at Fleur-De-Licious for inviting me to do a guest post on her blog! Since we are both NOLA girls, I was thrilled when Hannah contacted me to write a cajunlicious guest post!

So, without further ado, I give you my Cajun Egg Rolls

A jazzy spin on the traditional appetizer using Cajun flavors. Perfect for parties and holidays.

You will need

1-ounce bean threads

5 ounces lump crab meat

2-tablespoon red bell pepper

1-cup coleslaw mix

Rice vinegar

1 tablespoon onions, diced

1 garlic clove, pressed or minced

½-cup bean sprouts

2 green onions, sliced

Salt & Pepper

A few dashes crystal hot sauce

1-tablespoon fresh lemon juice

1-package egg roll wrappers

4 tablespoons peanut oil


Bring 2 cups of water to a boil. Remove from heat and soak the bean threads in hot water for 10 minutes. Drain and chop a few times and set aside.

Marinate the red bell peppers and coleslaw in rice vinegar overnight. Once ready to use strain liquid.

In a large bowl, combine all ingredients except for the wrappers & oil. Mix carefully to not break up the crab.

Tip: Once you open the wrappers cover with a damp paper towel to keep from drying out.

Spoon mixture into the wrappers and roll like an eggroll. Continue until finished. Makes12egg rolls.

Pre-heat oven to 425 degrees and bake for 10-15 minutes.

In a skillet set over moderately high heat, heat the oil and sauté the egg rolls until crispy on all sides, using tongs to turn them. Serve when cool enough to eat, with dipping sauce.

Dipping Sauce

Combine the following ingredients in a bowl and set aside until ready to use.

¼ cup splenda

½ cup warm water

¼ cup fish sauce

¼ cup white vinegar

½ a lime, juiced

4 garlic cloves, chopped

1 tablespoon garlic chili paste



  1. Oh, these seem easy! I always thought it might be rather involved, but this is completely doable. Is it typical to bake the eggroll first, and then fry?

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