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