Voodoo Egg Rolls are a fun, flavorful twist on classic egg rolls. Bursting with Cajun spices, succulent crawfish or shrimp, and creamy cheddar, these rolls are perfect as appetizers, party snacks, or even a main dish. Crispy on the outside and rich with seafood and sausage on the inside, each bite delivers a bold taste of Louisiana.
Ingredients for Flavorful Egg Rolls
To make 6–8 generous-sized Voodoo Egg Rolls, you’ll need:
- 1 cup cooked crawfish tails or shrimp, chopped
- ½ cup andouille sausage, diced
- ½ cup shredded cheddar cheese
- ¼ cup diced red bell pepper
- ¼ cup diced red onion
- ½ cup cooked rice
- 1 tablespoon Cajun seasoning
- 1 tablespoon chopped fresh parsley
- 6–8 egg roll wrappers
- Water, for sealing
- Vegetable oil, for frying
- Cheese sauce or spicy ranch, for dipping
Preparing the Voodoo Filling
Combining Ingredients
- In a large mixing bowl, combine the chopped crawfish or shrimp, diced andouille sausage, shredded cheddar cheese, diced red bell pepper, diced red onion, and cooked rice.
- Add the Cajun seasoning and chopped parsley. Mix thoroughly until all ingredients are evenly incorporated. This mixture will be packed with flavor, with the seasoning infusing the seafood and rice for a true Cajun kick.
Tips for Perfect Filling
- Ensure the rice is fully cooked and slightly cooled so it doesn’t make the egg roll wrappers soggy.
- Dice the vegetables and sausage uniformly to allow even cooking and texture in every bite.
- Adjust Cajun seasoning to taste. For a spicier version, add a pinch of cayenne pepper or hot sauce.
Rolling the Egg Rolls
- Lay an egg roll wrapper flat on a clean surface in a diamond shape.
- Spoon 2–3 tablespoons of the prepared filling into the center of the wrapper.
- Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly toward the top corner.
- Seal the edge with a little water to prevent the filling from spilling during frying.
Tips for Rolling
- Do not overfill, as this can cause the rolls to burst when frying.
- Keep wrappers covered with a damp cloth to prevent drying out while you work on the others.
- For uniform egg rolls, try to roll each one to roughly the same size.
Frying to Crispy Perfection
- In a deep frying pan or skillet, heat vegetable oil to 350°F (175°C).
- Carefully place 2–3 egg rolls into the hot oil at a time, avoiding overcrowding.
- Fry for 3–4 minutes, turning occasionally, until golden brown and crispy.
- Remove from oil and drain on paper towels.
Tips for Frying
- Use a thermometer to maintain consistent oil temperature; too hot and the rolls burn outside before cooking inside, too low and they become greasy.
- Fry in small batches for even browning.
- For a healthier option, you can bake them at 400°F (200°C) for 15–20 minutes, turning halfway through, though frying provides the classic crunch.
Serving Suggestions
Serve these Voodoo Egg Rolls hot with:
- Cheese sauce for a creamy complement
- Spicy ranch for a zesty kick
- Sliced jalapeños or pickled vegetables on the side for extra flavor
Pair them with a cold drink or a light salad to balance the richness of the fried rolls.
Variations to Try
- Vegetarian Voodoo Egg Rolls: Replace seafood and sausage with a mixture of mushrooms, bell peppers, and shredded cheese.
- Extra Cheesy Rolls: Add a slice of mozzarella or pepper jack inside each roll for a melty center.
- Seafood Medley: Mix crawfish, shrimp, and crab meat for a deluxe Cajun seafood experience.
- Spicy Kick: Mix in diced jalapeños or a dash of hot sauce into the filling for a fiery bite.
Storing and Reheating
- Refrigerator: Store cooked egg rolls in an airtight container for up to 3 days. Reheat in the oven at 375°F (190°C) for 10 minutes to restore crispiness.
- Freezing: Freeze unbaked rolls on a baking sheet, then transfer to a freezer-safe bag. Fry or bake from frozen, adding a few extra minutes to cooking time.
- Reheating Tips: Avoid microwaving, as it softens the wrapper and reduces the crispy texture.
Frequently Asked Questions
Can I use other seafood instead of crawfish or shrimp?
Yes, crab, lobster, or even a mix of seafood works well. Just ensure it’s cooked and chopped evenly.
Are Voodoo Egg Rolls spicy?
They carry a mild to medium heat from Cajun seasoning. Adjust spice levels with extra cayenne or hot sauce as desired.
Can I bake them instead of frying?
Yes, bake at 400°F (200°C) for 15–20 minutes, turning once. The outside won’t be as crunchy as deep-fried, but it’s a lighter alternative.
How do I prevent the filling from leaking?
Do not overfill, and make sure to seal edges with water. Rolling tightly also prevents leakage during frying.
What dipping sauces work best?
Cheese sauce, spicy ranch, remoulade, or even a simple aioli complement the Cajun flavors beautifully.
Voodoo Egg Rolls bring the bold flavors of Louisiana into your kitchen with minimal effort. Crispy, cheesy, and packed with seasoned seafood, they’re a guaranteed crowd-pleaser for any occasion. Serve hot, dip generously, and enjoy the perfect balance of crunch and flavor!