Description
These Voodoo Egg Rolls are a spicy, Cajun-inspired dish filled with shrimp, crawfish, and andouille sausage, wrapped in a crispy exterior. Paired with a tangy dipping sauce, these egg rolls are the perfect appetizer or party snack.
Ingredients
Scale
- For the Filling:
- 1 lb shrimp, peeled, deveined, and chopped
- 1 cup crawfish tails (optional, or substitute with crab meat)
- 1 andouille sausage link, finely diced
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1 cup shredded Monterey Jack or cheddar cheese
- 2 tbsp butter
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tsp smoked paprika
- 1 tsp hot sauce (optional, for extra heat)
- 1 tbsp chopped green onions
- 1 tbsp chopped parsley
For Assembly:
- 12–15 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil for frying
For the Dipping Sauce:
- ½ cup mayonnaise
- 2 tbsp sriracha or Cajun hot sauce
- 1 tbsp honey
- 1 tsp Cajun seasoning
- 1 tsp lemon juice
Instructions
- Prepare the Filling:
- Heat a large skillet over medium heat. Melt the butter and sauté the onion, bell pepper, celery, and garlic until softened, about 3–4 minutes.
- Add the andouille sausage and cook for another 3 minutes until slightly browned.
- Stir in the shrimp (and crawfish or crab, if using) and cook until just opaque, about 2–3 minutes.
- Sprinkle the mixture with Cajun seasoning, smoked paprika, and hot sauce (if desired). Mix well and remove from heat.
- Fold in the shredded cheese, green onions, and parsley. Let the filling cool to room temperature.
- Assemble the Egg Rolls:
- Lay an egg roll wrapper on a clean surface with one corner facing you (like a diamond shape).
- Place 2–3 tablespoons of the filling in the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the sides. Roll tightly and seal the top corner with the beaten egg. Repeat with the remaining wrappers and filling.
- Fry the Egg Rolls:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Fry the egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Drain on paper towels.
- Make the Dipping Sauce:
- In a small bowl, whisk together mayonnaise, sriracha, honey, Cajun seasoning, and lemon juice. Adjust seasoning to taste.
- Serve:
- Serve the hot egg rolls with the dipping sauce on the side. Garnish with extra chopped parsley if desired.
Notes
- You can substitute the crawfish tails with crab meat if desired, or skip it entirely if you’re looking for a shrimp-only version.
- To make them less spicy, omit the hot sauce in the filling and reduce the sriracha in the dipping sauce.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg