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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.


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)


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

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