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.
Ingredients
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
Instructions
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Cook rice & prep vegetables: Dice onion, bell pepper, and celery. Prepare rice according to package directions and allow to cool.
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Cook vegetables: Melt butter in a skillet over medium heat. Add the chopped vegetables and sauté 5–7 minutes until softened.
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Add proteins: Stir in diced andouille sausage; cook until browned. Add crawfish and sauté for about 2 minutes until heated through.
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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.
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Mix with rice: Fold in cooked rice and mix thoroughly. Cook 1–2 minutes, then remove from heat and cool for 10–15 minutes.
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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.
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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.
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Serve: Slice diagonally. Mix BBQ sauce and mayo for dipping, and garnish with chopped green onions or chives.
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