top of page
  • Writer's pictureTommy Centola

Mombo Rolls

Updated: Jan 3, 2020

This is a play on my Voodoo Rolls. This is for people who are not fans of crawfish and/or andouille. In their place, you can use cooked shrimp and smoked sausage. When using shrimp, I will get uncooked shrimp and boil them with a splash of liquid Crab Boil, garlic and onion powder.

10 ounces Shrimp, boiled, peeled and deveined

2 teaspoons Creole Seasoning

¼ cup Onions minced

3 cloves Garlic minced

6oz Smoke Sausage cut in a small dice

5 tablespoons Worcestershire Sauce

8 ounces Mozzarella Cheese shredded

20 Egg Roll Wrappers

Put Creole seasoning on shrimp ans toss to cover. Sauté onions

and garlic in Worcestershire sauce for 2 minutes. Add shrimp and

sausage. Sauté for 3 minutes. Drain and allow to cool. Mix cheese

with the cool meat mixture. Place egg roll wrapper on a dry surface.

Place 2 Tablespoons of the meat and cheese mixture in a roll in the

middle of the wrapper. Fold the sides of the wrapper ½ inch over the

mixture. Wet one end and roll it toward that end. Press to seal. Fry

rolls at 375 degrees until golden, about 2 minutes. Make sure to turn

the rolls so that both sides cook evenly.

Serve with Casian Dipping Sauce (recipe on Thursday)


Now Available on IBooks You Can’t Keep New Orleans Out Of The Cook.

6 views0 comments

Recent Posts

See All


bottom of page