Chef Elliott Wilson regularly travels to New Orleans which inspired his Muffuletta Egg Rolls. An original New Orleans Muffuletta is a sandwich on round Italian bread, with cold cuts, cheese, and olive salad. Elliot really took this dish to the next level by turning them into Egg Rolls!

Course Appetizer, Main Course, Snack

Cuisine American, Cajun, Chinese

Author Elliott Wilson

Ingredients

1 cup Brine-Cured Black Olives, Sliced
1 cup Large Pimiento-Stuffed Olives, Sliced
½ cup Extra-Virgin Olive Oil
2 tbsp Minced Yellow Onion
2 tbsp Finely Chopped Celery
2 tbsp Minced Fresh Flat-Leaf Parsley
Juice of 1 Lemon
2 tsp Minced Onion
1½ tsp Freshly Ground Black Pepper
1½ tsp Slap Ya Mama Original Blend Cajun Seasoning
Thin Cut Provolone
Thin Cut Mozzarella
Thin Cut Mortadella
Thin Cut Salami
Thin Cut Capicola
Egg Roll Wrappers
White Sesame Seeds

Instructions

Creole Olive Salad

Mix 1 cup pitted brine-cured black olives, sliced 1 cup large pimiento-stuffed olives, sliced ½ cup extra-virgin olive oil, 2 tablespoons minced yellow onion, 2 tablespoons finely chopped celery, 2 tablespoons minced fresh flat-leaf parsley, Juice of 1 lemon, 2 teaspoons minced garlic, 1 ½ teaspoons of freshly ground black pepper, 1 1/2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning and refrigerate for at least 1 hour
Super thin cut on all the cheese and meats.

Rolling the Egg Roll

Take a look at the pictures to see how to construct the rolls, be patient with them, and make sure they are sealed well.
Place the meat inside of the cheese
Lay the Eggroll paper like a diamond. Place meat, and cheese in the middle. Then add the creole olive salad (see picture to see location).
Roll the Egg Roll, Make sure it is sealed tight!
Heat vegetable oil in your skillet and deep fry to a golden brown, sprinkle with white sesame seeds, and Slap Ya Mama Original Blend Cajun Seasoning when done frying.