Print

Voodoo Egg Rolls Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Elevate your appetizer game with these crispy Voodoo Egg Rolls! Packed with seasoned crawfish, andouille sausage, and a blend of cheeses, they’re a fusion of Cajun flavors wrapped in a crunchy shell. Perfect for parties or a unique dinner treat.

Ingredients

Scale

For the Filling:

  • 8 oz crawfish tails, cooked and chopped
  • 8 oz andouille sausage, diced
  • 1 medium onion, diced
  • 1 bell pepper (red or green), diced
  • 1/4 cup celery, diced
  • 1 cup cooked white rice
  • 3 tablespoons tomato paste
  • 2 cloves garlic, minced
  • 2 tablespoons butter
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon Creole seasoning
  • Salt and pepper, to taste
  • 1 cup mozzarella cheese, shredded

For Assembly:

  • Egg roll wrappers
  • Water or egg wash (for sealing)
  • Oil for frying (vegetable or peanut oil)

For the Dipping Sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup barbecue sauce

Instructions

  • Prepare the Filling:
    • In a large skillet over medium heat, melt the butter.
    • Add the diced onion, bell pepper, and celery. Sauté until softened, about 5 minutes.
    • Stir in the diced andouille sausage and cook until browned.
    • Add the minced garlic and tomato paste; cook for an additional 1-2 minutes.
    • Season with smoked paprika, chili powder, cayenne pepper, Creole seasoning, salt, and pepper. Mix well.
    • Fold in the chopped crawfish tails and cooked rice. Stir until all ingredients are well combined and heated through.
    • Remove from heat and let the mixture cool slightly before stirring in the shredded mozzarella cheese.
  • Assemble the Egg Rolls:
    • Lay an egg roll wrapper on a clean, flat surface with one corner pointing toward you (diamond shape).
    • Place about 2 tablespoons of the filling mixture near the center of the wrapper.
    • Fold the bottom corner over the filling, then fold in the side corners. Roll tightly toward the top corner, moistening the edges with water or egg wash to seal.
    • Repeat with the remaining wrappers and filling.
  • Fry the Egg Rolls:
    • In a deep fryer or large pot, heat oil to 350°F (175°C).
    • Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3-5 minutes per batch.
    • Use a slotted spoon to transfer the fried egg rolls to a paper towel-lined plate to drain excess oil.
  • Prepare the Dipping Sauce:
    • In a small bowl, combine the mayonnaise and barbecue sauce. Mix until smooth.
  • Serve:
    • Serve the Voodoo Egg Rolls hot with the dipping sauce on the side.

Notes

  • Adjust the level of spiciness by modifying the amount of cayenne pepper and Creole seasoning.
  • Ensure the filling is not too wet to prevent the egg rolls from becoming soggy.
  • For a healthier alternative, consider baking the egg rolls in a preheated oven at 400°F (200°C) for 15-20 minutes, turning halfway through, until golden and crispy.

Nutrition

Find it online: https://deliceflash.com/voodoo-egg-rolls-recipe/