Voodoo Egg Rolls (Printable)
Crispy rolls filled with andouille sausage, shrimp, and vegetables in a spicy Cajun blend
# What You'll Need:
→ Filling
01 - 1 tablespoon vegetable oil
02 - 7 oz andouille sausage, diced
03 - 5 oz raw shrimp, peeled, deveined, and chopped
04 - 1 small onion, finely diced
05 - 1 small green bell pepper, finely diced
06 - 1 small red bell pepper, finely diced
07 - 2 celery stalks, finely diced
08 - 2 cloves garlic, minced
09 - 1 teaspoon Cajun seasoning
10 - 1/2 teaspoon smoked paprika
11 - 1/4 teaspoon cayenne pepper
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon black pepper
14 - 2 tablespoons scallions, thinly sliced
15 - 2 tablespoons fresh parsley, chopped
→ Egg Rolls
16 - 12 egg roll wrappers
17 - 1 egg, beaten
18 - Vegetable oil, for frying
→ Cajun Dipping Sauce
19 - 1/2 cup mayonnaise
20 - 1 tablespoon ketchup
21 - 1 teaspoon Dijon mustard
22 - 1 teaspoon lemon juice
23 - 1 teaspoon hot sauce
24 - 1/2 teaspoon paprika
25 - 1/4 teaspoon garlic powder
26 - Salt and black pepper, to taste
# Directions:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add andouille sausage and cook for 2–3 minutes until browned.
02 - Add onion, bell peppers, celery, and garlic. Sauté for 3–4 minutes until softened.
03 - Stir in chopped shrimp, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook for 2–3 minutes until shrimp turn pink and opaque.
04 - Remove from heat. Stir in scallions and parsley. Allow filling to cool slightly.
05 - Lay out an egg roll wrapper with a corner facing you. Place 2 heaping tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
06 - Heat oil in a deep skillet or fryer to 350°F. Fry egg rolls in batches, 2–3 minutes per side, until golden brown and crisp. Drain on paper towels.
07 - Whisk together mayonnaise, ketchup, mustard, lemon juice, hot sauce, paprika, garlic powder, salt, and pepper in a small bowl.
08 - Serve egg rolls hot with Cajun dipping sauce.
# Expert Tips:
01 -
- The perfect balance of Creole heat wrapped in crunchy, golden bliss
- That moment when the crispy shell gives way to spicy, savory filling
- A crowd-pleasing appetizer that disappears faster than you can fry them
02 -
- Hot filling makes wrappers soggy and prone to tearing, so patience during cooling pays off
- Overcrowding the fryer drops the oil temperature and makes greasy egg rolls
- Let fried rolls drain on wire racks instead of paper towels for maximum crispiness
03 -
- Chill your filled egg rolls for 15 minutes before frying to help them hold their shape
- Double-fry technique: first at 325 to cook through, then at 375 for ultimate crispiness