Louisiana Eggrolls Recipe

Prepare bayou rub

In a small bowl combine all Bayou Rub Mix ingredients (smoked paprika, cayenne, onion powder, garlic powder, dried oregano, brown sugar, black pepper, kosher salt). Stir until evenly mixed.

Trim excess fat from chicken thighs and cut into 1/2-inch pieces. Place chicken in a medium bowl and toss with 2 teaspoons of the prepared bayou rub until evenly coated. Set remaining rub aside for the Creole honey mustard and seasoning if desired.

Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add diced andouille sausage and cook 3–4 minutes until browned and some fat renders. Transfer sausage to a plate, leaving fat in the pan.

Add the seasoned chicken pieces to the hot skillet. Sear, stirring occasionally, until chicken is cooked through and lightly browned, about 5–6 minutes. Add minced garlic and diced onion during the last 2 minutes of cooking and cook until softened and fragrant.

Stir the charred corn into the pan. If using fresh corn, you can char it separately on a hot skillet for 3–4 minutes until slightly blackened and then add. Cook with the chicken and sausage 2 minutes to meld flavors.

Fold in chopped spinach and cook just until wilted, about 1–2 minutes. Return browned andouille to the skillet. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper, tasting and adjusting as needed. Remove pan from heat and let filling cool slightly (8–10 minutes).

Stir in shredded sharp cheddar cheese while mixture is still a bit warm so cheese softens and helps bind the filling. Taste and adjust seasoning.

In a small bowl whisk together Dijon mustard, honey, Creole or whole-grain mustard, apple cider vinegar, hot sauce (if using), smoked paprika, and 1/4 teaspoon salt until smooth. Taste and add a pinch more cayenne or hot sauce for heat if desired.

Reserve about 1/2 cup of the sauce for serving and chill. Stir 1/2 teaspoon of the prepared bayou rub into the remaining sauce if you want a stronger Creole flavor to fold into the eggroll filling (optional).

Set up an assembly station: eggroll wrappers, a small bowl with the egg wash (1 large egg beaten with 1 teaspoon cold water), a plate lined with paper towels, and the cooled filling.

Working with one wrapper at a time (point of the diamond facing you), spoon about 2 to 3 tablespoons of the filling onto the lower third of the wrapper, leaving a 1/2-inch border on each side. Do not overfill.

Brush the edges with egg wash. Fold the bottom corner up over the filling, tuck tightly, fold the two side corners in toward the center, then roll tightly to close and seal with more egg wash. Repeat until all wrappers are filled (should make about 8 eggrolls).

For crispier, evenly browned eggrolls, heat 4 cups vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Alternatively, for a lighter finish, heat 2 tablespoons neutral oil in a large skillet for shallow frying and finish in a 400°F (200°C) oven for 8–10 minutes.

If deep-frying: working in batches, carefully lower 3–4 eggrolls into the hot oil and fry until golden brown and crisp, about 3–4 minutes, turning occasionally for even color. Use a slotted spoon to transfer to paper towels to drain.

If pan-frying: add rolled eggrolls seam-side down to the hot skillet and cook 2–3 minutes per side until deep golden brown. Transfer to a rimmed baking sheet and finish in a preheated 400°F oven for 8–10 minutes until cooked through and crisp.

Let cooked eggrolls rest 2–3 minutes before serving so the filling settles.

Place eggrolls on a serving platter, garnish with sliced green onions and chopped parsley. Serve with reserved Creole honey mustard on the side for dipping.

Optional: drizzle a little extra honey mustard over the eggrolls and sprinkle a pinch of bayou rub for an extra kick.