Tasty Jambalaya Egg Rolls

If you ask me, fusion food is where the fun really happens.

These jambalaya egg rolls take classic Louisiana flavors and wrap them up in a crispy, hand-held package. Spicy andouille sausage and shrimp mix with rice, bell peppers, and Cajun seasonings for a filling that hits all the right notes.

The whole thing gets tucked into spring roll wrappers and fried until golden and crunchy. Each bite gives you that authentic jambalaya taste with a satisfying crunch you can’t get from a regular bowl.

It’s a party-ready appetizer that puts a fun twist on comfort food, perfect for game day or when you want to shake things up.

What Kind of Sausage Should I Use?

Andouille sausage is the traditional choice for jambalaya and brings that authentic smoky, spicy flavor that makes this dish so good. You can find it in most grocery stores near the other smoked sausages, and it’s usually pre-cooked which makes prep easier. If you can’t find andouille, smoked kielbasa or even spicy Italian sausage will work in a pinch, though the flavor will be a bit different. When shopping, look for sausage that feels firm and has a nice smoky smell – that’s how you know you’re getting quality stuff that’ll pack plenty of flavor into your egg rolls.

Options for Substitutions

This recipe has room for some swaps if you need to work with what you’ve got:

• Andouille sausage: If you can’t find andouille, try using kielbasa, chorizo, or smoked sausage. The flavor will be a bit different, but you’ll still get that smoky, spicy kick.
• Shrimp: You can swap shrimp for diced chicken thighs or keep it all sausage if seafood isn’t your thing. Just make sure any chicken is cooked through before adding it to the filling.
• Converted rice: Long-grain white rice works fine here. Just keep an eye on the cooking time as it might need a few minutes less than converted rice.
• Grapeseed oil: Any neutral oil like vegetable, canola, or even olive oil will work for cooking the filling.
• Spring roll wrappers: Egg roll wrappers are basically the same thing and will work perfectly. Just check the package size – you might need to adjust how much filling you use per wrapper.
• Green bell pepper: Feel free to mix it up with red or orange bell peppers, or use a combination for extra color.
• Cajun sauce: If you don’t have cajun sauce, add an extra teaspoon of cayenne and a dash of hot sauce to get that spicy flavor.

Watch Out for These Mistakes While Cooking

The biggest mistake when making jambalaya egg rolls is not letting your jambalaya filling cool completely before wrapping – warm filling will make the wrappers soggy and cause them to tear or burst open during frying.

Another common error is overfilling the spring roll wrappers, which makes them impossible to seal properly and leads to oil seeping inside during frying, so stick to about 2 tablespoons of filling per wrapper and leave plenty of room around the edges.

To avoid greasy, undercooked egg rolls, make sure your frying oil reaches 350°F before adding the rolls – if the oil isn’t hot enough, they’ll absorb too much oil and turn out heavy instead of crispy.

Finally, don’t skip draining the jambalaya mixture well before filling, as excess moisture is your enemy when it comes to achieving that perfect golden, crispy exterior.

What to Serve With Jambalaya Egg Rolls?

These crispy egg rolls are packed with bold Cajun flavors, so they pair perfectly with cooling dips like ranch dressing, sour cream mixed with a squeeze of lime, or a simple remoulade sauce. I love serving them alongside a crisp coleslaw to balance out the richness and spice – the crunch and tanginess really complement the filling. If you want to make it a full meal, add some seasoned sweet potato fries or regular fries on the side, and maybe a few lemon wedges for squeezing over everything. For drinks, an ice-cold beer or sweet iced tea helps tame the heat from the cayenne and keeps things refreshing.

Storage Instructions

Store: Keep your leftover jambalaya egg rolls in an airtight container in the fridge for up to 3 days. They’ll lose some of their crispiness, but they’re still good! I like to separate layers with paper towels to absorb any extra moisture.

Freeze: These egg rolls are perfect for freezing before or after frying. If you freeze them uncooked, arrange them on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. You can fry them straight from frozen, just add a couple extra minutes to the cooking time.

Reheat: The best way to bring back that crispy texture is in the oven or air fryer. Heat them at 375°F for about 10-12 minutes until they’re hot and crispy again. The microwave works in a pinch, but they’ll be softer.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7500-8000
• Protein: 330-360 g
• Fat: 400-450 g
• Carbohydrates: 730-770 g

Ingredients

For the filling:

• 1/2 cup grapeseed oil
• 1 large yellow onion, finely diced
• 2 green bell peppers, diced
• 2 stalks celery, diced
• 1 bunch scallions, sliced
• Salt, to taste
• Ground black pepper, to taste
• 4 cloves garlic, freshly minced
• 2 lb andouille sausage, diced
• 2 lb shrimp, peeled, deveined, and chopped
• 4 cups chicken broth
• 3 1/2 cups water
• 4 cups converted rice
• 2 tsp cayenne pepper
• 1 tbsp Cajun seasoning
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 4 tbsp fresh parsley, chopped

For the assembly:

• 1 lb spring roll wrappers
• 1 large egg (plus 1 tsp water for wash)
• 3 cups high-heat frying oil

Step 1: Prepare the Holy Trinity and Aromatics

• 1 large yellow onion, finely diced
• 2 green bell peppers, diced
• 2 stalks celery, diced
• 1 bunch scallions, sliced
• 4 cloves garlic, freshly minced

Dice the onion, bell peppers, and celery into uniform, bite-sized pieces—this is the classic Cajun holy trinity base.

Slice the scallions and mince the garlic, keeping everything separate.

I find that keeping my aromatics prepped and organized before I start cooking makes the cooking process feel much more controlled and prevents any burning of delicate garlic.

Have all these ingredients ready to go before heating your oil.

Step 2: Sauté the Aromatics and Build the Flavor Base

• 1/2 cup grapeseed oil
• aromatic mixture from Step 1
• Salt, to taste
• Ground black pepper, to taste

Heat 1/2 cup grapeseed oil in a large skillet over medium-high heat.

Add the diced onion, bell peppers, celery, and scallions, cooking for about 5 minutes until they begin to soften and release their aromatics.

Stir in the minced garlic and cook for 1 minute more until fragrant.

Season lightly with salt and pepper as you go—this helps the vegetables release their moisture and flavor.

These caramelizing vegetables will form the aromatic base of your jambalaya filling.

Step 3: Brown the Sausage and Build Depth

• 2 lb andouille sausage, diced
• 2 lb shrimp, peeled, deveined, and chopped
• Salt, to taste
• Ground black pepper, to taste

Add the diced andouille sausage to the sautéed vegetables and cook for 3-4 minutes, stirring occasionally, until the sausage begins to brown and releases its oils and spices into the vegetable base.

Then add the chopped shrimp and season generously with salt and pepper.

Cook for 2-3 minutes until the shrimp just begins to turn opaque—don’t overcook it here since it will finish cooking when mixed with the hot rice and broth.

Step 4: Cook the Jambalaya Rice Base

• cooked sausage and shrimp mixture from Step 3
• 4 cups chicken broth
• 3 1/2 cups water
• 4 cups converted rice
• 2 tsp cayenne pepper
• 1 tbsp Cajun seasoning
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 4 tbsp fresh parsley, chopped

Pour in the chicken broth and water, then add the converted rice, cayenne pepper, Cajun seasoning, tomato paste, and smoked paprika.

Stir well to combine and bring to a boil over high heat.

Once boiling, reduce heat to low, cover with a lid, and simmer for 45 minutes until the rice is tender and has absorbed the liquid.

In the last 2 minutes of cooking, stir in the fresh parsley.

Spread the cooked jambalaya mixture on a sheet pan to cool to room temperature—this is essential for filling the egg rolls without the wrappers becoming too soft or soggy.

Step 5: Prepare the Egg Wash and Set Up Rolling Station

• 1 large egg
• 1 lb spring roll wrappers

While the jambalaya cools, crack 1 large egg into a small bowl and whisk it together with 1 teaspoon of water to create your egg wash.

Lay out a clean work surface and have your spring roll wrappers, cooled jambalaya filling, and egg wash within easy reach.

I like to work with wrappers at room temperature and keep a damp kitchen towel over the stack I’m not using to prevent them from drying out.

This setup will make the rolling process quick and efficient.

Step 6: Roll and Seal the Egg Rolls

• cooled jambalaya mixture from Step 4
• 1 lb spring roll wrappers
• egg wash from Step 5

Place a wrapper on your work surface in a diamond orientation (point toward you).

Spoon about 2 tablespoons of the cooled jambalaya filling into the center-lower portion of the wrapper.

Fold the bottom point up and over the filling, then fold in the left and right points.

Roll tightly toward the top point, then apply a thin line of egg wash along the top edge and fold it down to seal.

Repeat with remaining wrappers and filling.

Arrange the rolled egg rolls on a plate lined with parchment paper so they don’t stick together.

Step 7: Fry the Egg Rolls Until Golden

• 3 cups high-heat frying oil
• rolled egg rolls from Step 6

Heat 3 cups of high-heat frying oil in a large, heavy-bottomed pan or deep skillet to 350°F (175°C).

Working in batches to avoid crowding, carefully place the egg rolls into the hot oil seam-side down.

Fry for 2-3 minutes until golden brown and crispy, then flip and fry the other side for another 1-2 minutes.

Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.

Serve warm, ideally with a dipping sauce like remoulade or a spicy mayo.

Tasty Jambalaya Egg Rolls

Delicious Tasty Jambalaya Egg Rolls recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings 24 egg rolls

Calories 7750 kcal

Ingredients

  

For the filling

• 1/2 cup grapeseed oil
• 1 large yellow onion, finely diced
• 2 green bell peppers, diced
• 2 stalks celery, diced
• 1 bunch scallions, sliced
• Salt, to taste
• Ground black pepper, to taste
• 4 cloves garlic, freshly minced
• 2 lb andouille sausage, diced
• 2 lb shrimp, peeled, deveined, and chopped
• 4 cups chicken broth
• 3 1/2 cups water
• 4 cups converted rice
• 2 tsp cayenne pepper
• 1 tbsp Cajun seasoning
• 1 tbsp tomato paste
• 1 tsp smoked paprika
• 4 tbsp fresh parsley, chopped

For the assembly

• 1 lb spring roll wrappers
• 1 large egg (plus 1 tsp water for wash)
• 3 cups high-heat frying oil

Instructions

 

• Dice the onion, bell peppers, and celery into uniform, bite-sized pieces—this is the classic Cajun holy trinity base. Slice the scallions and mince the garlic, keeping everything separate. I find that keeping my aromatics prepped and organized before I start cooking makes the cooking process feel much more controlled and prevents any burning of delicate garlic. Have all these ingredients ready to go before heating your oil.
• Heat 1/2 cup grapeseed oil in a large skillet over medium-high heat. Add the diced onion, bell peppers, celery, and scallions, cooking for about 5 minutes until they begin to soften and release their aromatics. Stir in the minced garlic and cook for 1 minute more until fragrant. Season lightly with salt and pepper as you go—this helps the vegetables release their moisture and flavor. These caramelizing vegetables will form the aromatic base of your jambalaya filling.
• Add the diced andouille sausage to the sautéed vegetables and cook for 3-4 minutes, stirring occasionally, until the sausage begins to brown and releases its oils and spices into the vegetable base. Then add the chopped shrimp and season generously with salt and pepper. Cook for 2-3 minutes until the shrimp just begins to turn opaque—don't overcook it here since it will finish cooking when mixed with the hot rice and broth.
• Pour in the chicken broth and water, then add the converted rice, cayenne pepper, Cajun seasoning, tomato paste, and smoked paprika. Stir well to combine and bring to a boil over high heat. Once boiling, reduce heat to low, cover with a lid, and simmer for 45 minutes until the rice is tender and has absorbed the liquid. In the last 2 minutes of cooking, stir in the fresh parsley. Spread the cooked jambalaya mixture on a sheet pan to cool to room temperature—this is essential for filling the egg rolls without the wrappers becoming too soft or soggy.
• While the jambalaya cools, crack 1 large egg into a small bowl and whisk it together with 1 teaspoon of water to create your egg wash. Lay out a clean work surface and have your spring roll wrappers, cooled jambalaya filling, and egg wash within easy reach. I like to work with wrappers at room temperature and keep a damp kitchen towel over the stack I'm not using to prevent them from drying out. This setup will make the rolling process quick and efficient.
• Place a wrapper on your work surface in a diamond orientation (point toward you). Spoon about 2 tablespoons of the cooled jambalaya filling into the center-lower portion of the wrapper. Fold the bottom point up and over the filling, then fold in the left and right points. Roll tightly toward the top point, then apply a thin line of egg wash along the top edge and fold it down to seal. Repeat with remaining wrappers and filling. Arrange the rolled egg rolls on a plate lined with parchment paper so they don't stick together.
• Heat 3 cups of high-heat frying oil in a large, heavy-bottomed pan or deep skillet to 350°F (175°C). Working in batches to avoid crowding, carefully place the egg rolls into the hot oil seam-side down. Fry for 2-3 minutes until golden brown and crispy, then flip and fry the other side for another 1-2 minutes. Transfer the fried egg rolls to a paper towel-lined plate to drain excess oil. Serve warm, ideally with a dipping sauce like remoulade or a spicy mayo.