Voodoo Egg Rolls
Voodoo Egg Rolls
Voodoo Egg Rolls are a delightful twist on the classic egg roll. Packed with flavorful ingredients like crawfish or shrimp, andouille sausage, and cheese, these savory snacks are perfect for parties, game days, or just a tasty treat at home. They offer a delicious experience that combines Cajun and Southern flavors, making each bite exciting and satisfying.
Why Make This Recipe
This recipe is more than just a snack; it’s a celebration of vibrant flavors and textures. The combination of seafood, sausage, and cheese wrapped in a crispy shell makes it a unique dish that is sure to impress. Plus, they are easy to make, and you can customize them with your favorite dipping sauces. Whether you’re hosting a gathering or looking for something fun to snack on, Voodoo Egg Rolls are a fantastic choice!
How to Make Voodoo Egg Rolls
Ingredients:
- 1 cup cooked crawfish tails or shrimp, chopped
- 1/2 cup andouille sausage, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup cooked rice, cooled
- 1 tbsp Cajun seasoning
- 1 tbsp fresh parsley, chopped or green onions
- 6-8 egg roll wrappers
- Water
- Vegetable oil for frying
- Dipping sauces (creamy cheese sauce, spicy ranch, or sriracha mayo)
Directions:
-
Prepare the Filling: In a large bowl, combine chopped crawfish or shrimp, diced andouille sausage, cheddar cheese, bell pepper, onion, cooked rice, Cajun seasoning, and parsley. Mix gently.
-
Set Up Your Rolling Station: Lay out egg roll wrappers on a clean surface and cover with a damp towel. Place a small bowl of water nearby.
-
Fill and Roll: Place one wrapper on a flat surface. Spoon about 2-3 tablespoons of filling onto the center. Fold the bottom corner up over the filling, then fold in both sides and roll tightly, sealing the edge with water.
-
Fry Until Golden: Heat vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
-
Serve Hot: Serve warm with dipping sauce and garnish with extra parsley or green onions.
How to Serve Voodoo Egg Rolls
These egg rolls are best served hot and fresh. Pair them with your favorite dipping sauces such as creamy cheese sauce, spicy ranch, or zesty sriracha mayo. They can be enjoyed as an appetizer, a main dish, or a fun snack for sharing.
How to Store Voodoo Egg Rolls
If you have leftovers, store the egg rolls in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, it is best to reheat them in the oven or an air fryer rather than a microwave.
Tips to Make Voodoo Egg Rolls
- Preparation: Prepare your filling ahead of time. This makes rolling easier and faster when you’re ready to cook.
- Dough Sealing: Use enough water to seal the egg roll edges properly; this will prevent filling from leaking during frying.
- Frying Temperature: Keep an eye on the oil temperature. If it’s too hot, the egg rolls will burn; if it’s too low, they will become greasy.
Variation
Feel free to experiment with the filling! You can swap out the crawfish and sausage for chicken or vegetables for a vegetarian option. The Cajun seasoning can also be adjusted based on your taste preferences.
FAQs
1. Can I bake Voodoo Egg Rolls instead of frying them?
Yes! Preheat your oven to 400°F. Brush the egg rolls with oil and bake for 15-20 minutes, flipping halfway.
2. Can I make these egg rolls in advance?
Absolutely! You can prepare and roll the egg rolls ahead of time. Just store them in the fridge until you’re ready to fry them.
3. What’s a good dipping sauce for Voodoo Egg Rolls?
Great dipping sauces include creamy cheese sauce, spicy ranch, or sriracha mayo. You can also try a sweet chili sauce for a different twist.
Enjoy making and sharing these delicious Voodoo Egg Rolls! They are sure to be a hit wherever you serve them.
Print
Voodoo Egg Rolls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
Voodoo Egg Rolls are a delightful twist on the classic egg roll, packed with crawfish or shrimp, andouille sausage, and cheese. Perfect for parties and game days.
Ingredients
- 1 cup cooked crawfish tails or shrimp, chopped
- 1/2 cup andouille sausage, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup cooked rice, cooled
- 1 tbsp Cajun seasoning
- 1 tbsp fresh parsley, chopped or green onions
- 6-8 egg roll wrappers
- Water
- Vegetable oil for frying
- Dipping sauces (creamy cheese sauce, spicy ranch, or sriracha mayo)
Instructions
- Prepare the Filling: In a large bowl, combine chopped crawfish or shrimp, diced andouille sausage, cheddar cheese, bell pepper, onion, cooked rice, Cajun seasoning, and parsley. Mix gently.
- Set Up Your Rolling Station: Lay out egg roll wrappers on a clean surface and cover with a damp towel. Place a small bowl of water nearby.
- Fill and Roll: Place one wrapper on a flat surface. Spoon about 2-3 tablespoons of filling onto the center. Fold the bottom corner up over the filling, then fold in both sides and roll tightly, sealing the edge with water.
- Fry Until Golden: Heat vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
- Serve Hot: Serve warm with dipping sauce and garnish with extra parsley or green onions.
Notes
If storing leftovers, keep in an airtight container in the refrigerator for up to 3 days. Best reheated in the oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Voodoo Egg Rolls
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Pescatarian
Description
Voodoo Egg Rolls are a delightful twist on the classic egg roll, packed with crawfish or shrimp, andouille sausage, and cheese. Perfect for parties and game days.
Ingredients
- 1 cup cooked crawfish tails or shrimp, chopped
- 1/2 cup andouille sausage, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup red bell pepper, diced
- 1/4 cup red onion, diced
- 1/2 cup cooked rice, cooled
- 1 tbsp Cajun seasoning
- 1 tbsp fresh parsley, chopped or green onions
- 6-8 egg roll wrappers
- Water
- Vegetable oil for frying
- Dipping sauces (creamy cheese sauce, spicy ranch, or sriracha mayo)
Instructions
- Prepare the Filling: In a large bowl, combine chopped crawfish or shrimp, diced andouille sausage, cheddar cheese, bell pepper, onion, cooked rice, Cajun seasoning, and parsley. Mix gently.
- Set Up Your Rolling Station: Lay out egg roll wrappers on a clean surface and cover with a damp towel. Place a small bowl of water nearby.
- Fill and Roll: Place one wrapper on a flat surface. Spoon about 2-3 tablespoons of filling onto the center. Fold the bottom corner up over the filling, then fold in both sides and roll tightly, sealing the edge with water.
- Fry Until Golden: Heat vegetable oil in a deep skillet to 350°F. Fry egg rolls in batches for 2-3 minutes per side until golden brown. Remove and drain on paper towels.
- Serve Hot: Serve warm with dipping sauce and garnish with extra parsley or green onions.
Notes
If storing leftovers, keep in an airtight container in the refrigerator for up to 3 days. Best reheated in the oven or air fryer.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
