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Voodoo Egg Rolls

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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
  1. 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

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