Voodoo Eggrolls

Voodoo Eggrolls are a flavorful and spicy Cajun-inspired dish packed with savory crawfish, andouille sausage, and a mix of vegetables seasoned perfectly with vibrant spices. Wrapped in crispy eggroll wrappers and served with a creamy, tangy dipping sauce, they offer a delightful combo of crunch and bold flavors that are sure to impress at any gathering or family meal.

You’ll love the exciting fusion of textures and tastes, it’s crispy, golden exterior with the rich, aromatic filling bursting with Cajun seasonings and seafood goodness. The blend of proteins with the classic Cajun trinity (onion, bell pepper, celery) and melted cheese provides a melting pot of flavors, creating a unique and irresistible snack or appetizer that captures the spirit of Louisiana cuisine beautifully.

Ingredients

Protein & Veggies:

• 8 oz crawfish
• 8 oz andouille sausage, diced
• 1 onion, diced
• 1 bell pepper, diced
• ¼ cup celery, diced

Rice & Flavor Base:

• 1 cup cooked rice (parboiled, cooked separately)
• 3 tbsp tomato paste
• 1 tbsp garlic (minced or paste)
• 2 tbsp butter
• 1 tsp dried oregano

Seasonings:

• Cajun seasoning
• AP seasoning
• Smoked paprika
• Chile powder
• Cayenne pepper (to taste)

For Rolling & Frying:

• 1 cup mozzarella cheese or your choice of meltable cheese
• Eggroll wrappers
• Water or egg wash to seal
• Neutral oil for frying

Dipping Sauce:

• ½ cup BBQ sauce
• ½ cup mayonnaise

Instructions

Cook the Rice & Prep Veggies: Dice onions, bell peppers, and celery (the Cajun Trinity). Prepare parboiled rice per package instructions and cool slightly.

Build the Cajun Trinity: Melt butter in a skillet, add diced vegetables; sauté 5-7 minutes until softened.

Add Protein & Tomato Base: Add diced andouille sausage; cook until browned. Add crawfish and sauté briefly. Stir in garlic and tomato paste; simmer for 2-3 minutes.

Season It Up: Add Cajun seasoning, AP seasoning, smoked paprika, chile powder, cayenne pepper, and oregano. Deglaze with water or stock to loosen bits from the pan. Taste and adjust seasoning.

Combine with Rice: Add cooked rice and stir thoroughly. Cook 1-2 minutes. Remove from heat and cool 10-15 minutes.

Assemble Eggrolls: Place wrapper flat. Add mozzarella and 1.5–2 oz cooled filling. Roll tightly, folding in sides, seal with water or egg wash. Repeat.

Fry until Golden: Heat oil to 350°F. Fry eggrolls in batches 3-5 minutes until golden and crispy. Drain on wire rack.

Slice, Sauce & Serve: Slice diagonally and serve with mayo-BBQ dipping sauce. Garnish with chopped green onions or chives.

My Best Tips for Success

• Ensure oil is at proper temperature before frying for crispiness.

• Cool filling fully before wrapping to avoid soggy eggrolls.

• Seal edges securely to prevent leaks.

• Fry in small batches for even cooking.

• Add extra heat with cayenne or hot sauce to suit taste.

Delicious Variations to Try

• Swap crawfish for shrimp, crab, or chicken.

• Add diced jalapeños for more heat.

• Use different cheese varieties like cheddar or pepper jack.

• Bake instead of frying for a healthier option, brushing with oil.

• Serve with a variety of dipping sauces like remoulade or spicy mayo.

Frequently Asked Questions

Can I prepare ahead?

Yes, assemble and refrigerate; fry when ready.

What oil is best for frying?

Neutral oils like vegetable or peanut oil with high smoke points.

How spicy is it?

Adjust to taste by varying seasonings and cayenne.

Can I bake eggrolls?

Yes, bake at 400°F for 15-20 minutes until crispy.

How to keep eggrolls crispy?

Serve immediately or reheat in the oven.

What are good dipping sauces?

BBQ, creamy remoulade, or spicy mayo work well.

Voodoo Eggrolls

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• Author: Emma Hart
• Total Time: 45 minutes
• Yield: 12 eggrolls 1x

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Description

Crispy, golden pockets filled with a bold Cajun-inspired mix of crawfish, andouille sausage, rice, cheese, and the classic trinity of onion, bell pepper, and celery. Served with creamy BBQ-mayo dipping sauce.

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Ingredients

Scale 1x2x3x

8 oz crawfish

8 oz andouille sausage, diced

1 onion, diced

1 bell pepper, diced

¼ cup celery, diced

1 cup cooked parboiled rice

3 tbsp tomato paste

1 tbsp minced garlic or garlic paste

2 tbsp butter

1 tsp dried oregano

Cajun seasoning, to taste

All-purpose (AP) seasoning, to taste

Smoked paprika, to taste

Chile powder, to taste

Cayenne pepper, to taste

1 cup shredded mozzarella or meltable cheese

Eggroll wrappers

Water or egg wash for sealing

Neutral oil, for frying

½ cup BBQ sauce

½ cup mayonnaise

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Instructions

1. Cook rice & prep vegetables: Dice onion, bell pepper, and celery. Prepare rice according to package directions and allow to cool.

2. Cook vegetables: Melt butter in a skillet over medium heat. Add the chopped vegetables and sauté 5–7 minutes until softened.

3. Add proteins: Stir in diced andouille sausage; cook until browned. Add crawfish and sauté for about 2 minutes until heated through.

4. Add tomato & spices: Stir in tomato paste and garlic. Season with Cajun seasoning, AP seasoning, paprika, chile powder, cayenne, and oregano. Deglaze the pan with a splash of water or stock, scraping up browned bits. Adjust seasoning to taste.

5. Mix with rice: Fold in cooked rice and mix thoroughly. Cook 1–2 minutes, then remove from heat and cool for 10–15 minutes.

6. Assemble eggrolls: Lay an eggroll wrapper flat. Add 1½–2 oz filling and sprinkle with cheese. Fold sides in, then roll tightly and seal edges with water or egg wash. Repeat.

7. Fry: Heat oil to 350°F (175°C). Fry eggrolls 3–5 minutes in small batches until golden and crispy. Drain on a wire rack or paper towels.

8. Serve: Slice diagonally. Mix BBQ sauce and mayo for dipping, and garnish with chopped green onions or chives.

See also  Cheesy Mushroom Puff Pastry Bites

Notes

Cool filling before wrapping to avoid soggy eggrolls. Maintain consistent oil temp for even frying. Seal eggrolls tightly to prevent bursting. Add extra cayenne or hot sauce for spice. Serve fresh for crispiness.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snack
• Method: Frying
• Cuisine: Cajun / Southern Fusion

Nutrition

• Serving Size: 1 eggroll (1/12 recipe)
• Calories: 210
• Sugar: 2 g
• Sodium: 410 mg
• Fat: 11 g
• Saturated Fat: 4 g
• Unsaturated Fat: 6 g
• Carbohydrates: 17 g
• Fiber: 1 g
• Protein: 10 g
• Cholesterol: 45 mg

Keywords: voodoo eggrolls, cajun crawfish eggrolls, andouille sausage appetizers, spicy louisiana snack, fried cajun eggrolls