Ingredients
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
1. 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.
2. 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.
3. 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.
4. Make the Dipping Sauce:
• In a small bowl, whisk together mayonnaise, sriracha, honey, Cajun seasoning, and lemon juice. Adjust seasoning to taste.
5. Serve:
• Serve the hot egg rolls with the dipping sauce on the side. Garnish with extra chopped parsley if desired.
Tips:
• For a lighter version, you can bake the egg rolls at 400°F for 15–20 minutes, brushing with oil beforehand.
• Feel free to customize the filling with your favorite proteins or add diced jalapeños for extra heat!
These Voodoo Egg Rolls are sure to bring bold, Louisiana-style flavors to your table. Enjoy!
