• Tommy Centola

Mombo Rolls

Updated: Jan 3

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)

Enjoy!!!

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