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Plate of delicious Voodoo Egg Rolls with a spicy dipping sauce

Voodoo Egg Rolls

Crispy, golden egg rolls packed with flavorful crawfish or shrimp, andouille sausage, and cheese—perfect for gatherings and game nights!
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American, Cajun
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling
  • 1 cup cooked crawfish tails or shrimp, chopped
  • 1/2 cup andouille sausage, diced
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/2 cup cooked rice
  • 1 tbsp Cajun seasoning
  • 1 tbsp chopped parsley
  • 6-8 pieces egg roll wrappers
  • as needed Water, for sealing the edges
  • as needed Vegetable oil, for frying
  • Spicy ranch, cheese sauce, remoulade, or Cajun aioli for dipping

Method
 

Preparation
  1. In a mixing bowl, combine cooked crawfish or shrimp, andouille sausage, cheddar cheese, red bell pepper, red onion, cooked rice, Cajun seasoning, and parsley. Mix everything until well combined.
  2. Lay out an egg roll wrapper on a clean surface. Place about 2 tablespoons of the filling in the center.
  3. Dab water along the edges, fold the wrapper over the filling, and roll tightly to seal.
  4. Repeat with the remaining wrappers and filling.
Cooking
  1. Heat vegetable oil in a pan over medium heat and fry the egg rolls until golden brown, about 3-4 minutes per side.
  2. Remove and drain on paper towels before serving with your choice of sauce.

Notes

Voodoo Egg Rolls keep well in the fridge for about 3 days. Freeze them for up to 3 months and reheat in an oven or air fryer. For a meatless version, swap in black beans and more veggies.