Asian meets Cajun in this easy-to-make Cajun Shrimp Egg Roll recipe. Use store-bought spring roll shells, cellophane noodles, and cole slaw mix to make flavorful crunchy egg rolls, with the addition of chopped shrimp and Cajun seasoning. Serve with honey for the perfect sweet and spicy flavor combination.

This is one of those #FishFridayFoodies months when all of the planets are perfectly aligned, scarily making me wonder if things have worked out way too perfect for my own good. I mean seriously folks, how often does that happen? I’m sorta sitting around here just waiting for something to go wrong. It’s eerily similar to when I know Brenna is in an absolutely foul mood and an attack is going to occur, I’m just not sure when and where it’s going to take place. This month’s #FishFridayFoodies theme is Fish and Seafood with a Bit of Spice and is being hosted by Caroline of Caroline’s Cooking. Normally, I’m not a person who seeks out anything spicy on purpose, so creating a spicy seafood dish could easily have proved to be difficult. Almost as difficult as predicting that unprovoked yet inevitable Brenna attack. Instead of putting hours of research into finding the perfect recipe to recreate, I decide to let fate step in and decide what spicy seafood delicacy would be showing up in my kitchen this month because sometimes fate is all you have to rely on when deciding on which dish to serve or how best to survive very sharp kitty claws.

Luckily for me, fate decided that egg rolls were definitely on the agenda. I warned y’all two months ago that egg rolls would be coming soon, but I’m sure by now you thought I’d forgotten all about them. Not possible. I’ve just been waiting for the perfect occasion to bring them out and dazzle you with their simplicity. Egg rolls are pretty gosh darn simple to make all in all. It’s really just the whole frying thing that makes them such a pain in the tuckus. If I can survive the process, I’m pretty sure that you can as well. Just remember to wear an apron, and perhaps pick a day when the kitty or doggy is sleepy and out of the way. I say this because unfortunately hot as Hades canola oil tends to go flying everywhere no matter how careful you are when frying. Don’t ask me how I know. I cannot admit nor deny that my kitchen floor was at one time coated in a thin layer of oil, and I certainly have no idea why Brenna is absolutely loving certain spots of the kitchen to roll around in this week. No idea at all.

You’ll notice that in the directions below I don’t give you a lot of details on how to actually fold or wrap egg rolls, and there is a very good reason for that, and I’ll have you know that it’s not because I’m lazy. While I will admit that the thought of drawing a diagram to properly aid y’all in your egg-rolling endeavors wasn’t something high up on my list of things to do in life, that isn’t why I decided against including diagrams or instructions that would most certainly leave you scratching your head. I didn’t provide directions because at heart I am a girl that sucks at giving directions. I mean really folks, ask me which way is left and you’ll have to wait for a minute or two for an answer from me, and there’s only a fifty percent chance of it being right. Directions just aren’t my thing, so I’ll simply save you the pain of enduring them. Most spring roll or egg roll wrappers have a diagram on the back of their package that will show you how to wrap or fold the rolls, and if all else fails there is always YouTube.

So now for the flavor and spice. I recently received an email from Legion of Spice, asking if I would be interested in reviewing their Bayou Blackmor Black n’ Bluesy Rubs & Seasonings. After doing a bit of research and reading a little more about their products and company philosophy, I quickly agreed to their offer. (Learn further information about Legion of Spice in the “Suggestions” below.) I have been searching for a Cajun seasoning for quite some time now that does not include an overabundance of sodium like most commercial store-bought versions. I won’t mention any names, but I absolutely despise the brand I have used in the past. To get any flavor at all, I was left feeling like a cow in the middle of a pasture slurping on a salt lick. Commercial spice mixes rely heavily on salt, which is not only bad for your health but can also affect the flavor of your food tremendously. I had such a hatred for the blend I was currently using, that I was seriously contemplating coming up with my own homemade Cajun seasoning recipe before Bayou Black came along. I feel like they sort of swooped in and saved the day. Now if only they could invent a way to predict random cat attacks.

Ingredients:

• Water
• 2 Small Bundles of Cellophane Noodles
• 1 Tablespoon Canola Oil
• 1 Bag Shredded Cole Slaw Mix (Green Cabbage, Red Cabbage, & Carrots)
• 1/2 Pound Shrimp, Peeled, Deveined, & Finely Chopped
• 1 1/2 Teaspoons Cajun Seasoning
• 2 Carrots, Peeled & Sliced into 2-Inch Thin Strips
• 1 (11-oz.) 25-Count Package of Spring Roll Shells, Thawed
• Water
• Canola Oil
• Honey

Directions:

1. Bring water to a boil in a medium saucepan. Remove the pan from the stove and place the cellophane noodles in the water. Steep for 10 minutes, stirring occasionally. Drain the noodles, and use a pair of scissors to cut through the noodles several times. Set aside for later use.
2. Place 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the cole slaw mix, chopped shrimp, and Cajun seasoning. Cook until the shrimp are pink and just fully cooked.
3. Mix the cabbage and shrimp mixture with the cooked noodles.
4. Separate the spring roll wrappers and place them between layers of wet paper towels.
5. Take one wrapper at a time from between the paper towels, and use your fingers to coat each edge liberally with water. Fill each wrapper with a thin slice of carrot and a heaping tablespoon of the egg roll filling. Seal the egg roll according to package instructions, and then repeat the process until you have 25 egg rolls.
6. In a large skillet, heat an inch of canola oil on high heat until a wooden spoon placed into the oil causes bubbles to appear.
7. Fry egg rolls 5 at a time until each side is medium brown.
8. Drain on paper towels.
9. Serve drizzled with honey.

Suggestions:

• Do not overcook the cabbage and shrimp mixture or your egg rolls will be mushy.
• You may need more or less Cajun seasoning depending on what brand you use and its sodium content.
• Seriously consider ordering a container of Bayou Black Rub & Seasoning Bayou Black Rub & Seasoning. Don’t fret about not knowing what to do with it. I’ll be sharing several recipes in the near future that utilize it for some serious flavor. Legion of Spice uses only healthy ingredients, low salt, and absolutely no MSG, fillers, or anti-caking agents in their seasonings. They also donate 10% of their profits to help feed the hungry. If you are interested in purchasing any of their products you can check out their website. Once a week they give away a free seasoning rub on Instagram, so be creative and enter an Instagram pic that they can’t help but fall in love with for a chance to win your own jar of seasoning. For a chance to win, simply tag your super awesome Instagram photo with #legionofchefs. Right now you can get $2 off of your order by using the “spicefamily” code when placing your order. (Update: Sadly, Legion of Spice is no longer in business.)

Improvements:

• Sprinkle additional Cajun seasoning over the egg rolls before serving.
• Serve topped with finely chopped peanuts.
• CLICK HERE to find more seafood recipes.

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Yum

Cajun Shrimp Egg Rolls

Ingredients:

• Water
• 2 Small Bundles of Cellophane Noodles
• 1 Tablespoon Canola Oil
• 1 Bag Shredded Cole Slaw Mix (Green Cabbage, Red Cabbage, & Carrots)
• 1/2 Pound Shrimp, Peeled, Deveined, & Finely Chopped
• 1 1/2 Teaspoons Cajun Seasoning
• 2 Carrots, Peeled & Sliced into 2-Inch Thin Strips
• 1 (11-oz.) 25-Count Package of Spring Roll Shells, Thawed
• Water
• Canola Oil
• Honey

Directions:

1. Bring water to a boil in a medium saucepan. Remove the pan from the stove and place the cellophane noodles in the water. Steep for 10 minutes, stirring occasionally. Drain the noodles, and use a pair of scissors to cut through the noodles several times. Set aside for later use.
2. Place 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the cole slaw mix, chopped shrimp, and Cajun seasoning. Cook until the shrimp are pink and just fully cooked.
3. Mix the cabbage and shrimp mixture with the cooked noodles.
4. Separate the spring roll wrappers and place them between layers of wet paper towels.
5. Take one wrapper at a time from between the paper towels, and use your fingers to coat each edge liberally with water. Fill each wrapper with a thin slice of carrot and a heaping tablespoon of the egg roll filling. Seal the egg roll according to package instructions, and then repeat the process until you have 25 egg rolls.
6. In a large skillet, heat an inch of canola oil on high heat until a wooden spoon placed into the oil causes bubbles to appear.
7. Fry egg rolls 5 at a time until each side is medium brown.
8. Drain on paper towels.
9. Serve drizzled with honey.

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