Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Red Beans and Rice Spring Rolls

Red beans and rice are a New Orleans Monday-lunch staple. I wanted to develop a way to serve them as a finger food at a stand-up cocktail party. In the end, I might like this version better than the sit-down original.

Ingredients

1 package eggroll wrappers (18-20 per package)

2 cups cooked red beans

1 1 /2 cups steamed white rice

Eggwash (1 egg, 2 Tbsp water)

Instructions

Heat oil to 350 degrees.

Combine the egg and water to form an egg wash.

Place red beans in a food processor, and pulse mixture briefly to roughly puree the beans.

Lay egg roll wrapper on a flat surface. Follow the manufacturer’s directions on the egg roll wrapper’s label for filling, using 1 1/2 tablespoon of the red bean mixture and 1 tablespoon steamed white rice. Seal egg roll with egg wash.

Fry in small batches until golden brown. Drain on paper towels and cut on the bias. Serve with Creole Tomato Dipping Sauce.

Yield: 18-20 spring rolls

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more