New Orleans Style Dirty Rolls With Remoulade Sauce
1 cup mayonnaise
¼ cup sour cream
¼ cup chopped fresh dill
¼ cup chili sauce
1 tablespoon prepared horseradish
1 ½ teaspoons Cajun seasoning
1 package Premium Pork Regular Sausage
2 cups cooked long-grain rice
1 green bell pepper, chopped
1 red onion, chopped
2 green onions, chopped
2 tablespoons chopped fresh cilantro
2 tablespoons Cajun seasoning
1 egg white
¼ teaspoon cornstarch
40 wonton wrappers
Vegetable oil for frying
Mix ingredients until well blended; cover. Refrigerate until ready to serve.
Mix rice, sausage, pepper, onions, cilantro and seasoning until well blended.
Beat egg white and cornstarch with wire whisk until well blended; brush onto edges of wonton wrappers. Spoon 1½ tsp. filling onto center of each wrapper; fold diagonally in half. Press edges together to seal.
Heat 3 inches of oil in deep large skillet, wok or deep fryer on MEDIUM-HIGH heat to 375°F. Add wontons in batches; cook 2-3 minutes or until golden brown. Drain on paper towels. Serve with sauce.