Description
Culinary magic sparks with these voodoo egg rolls, blending Louisiana spice and crispy perfection. Savory stuffed delights invite adventurous palates to savor each bold, flavor-packed bite you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) shrimp, peeled, deveined, and chopped
- 1 cup crawfish tails (optional, or substitute with crab meat)
- 1 andouille sausage link, finely diced
- 1 cup shredded monterey jack or cheddar cheese
Vegetables and Aromatics:
- 1 small onion, finely diced
- 1 small green bell pepper, finely diced
- 1 stalk celery, finely diced
- 2 cloves garlic, minced
- 1 tablespoon chopped green onions
- 1 tablespoon chopped parsley
Seasonings and Sauce Ingredients:
- 1 tablespoon butter
- 1 tablespoon Cajun seasoning (adjust to taste)
- 1 teaspoon smoked paprika
- 1 teaspoon hot sauce (optional, for extra heat)
For Assembly:
- 12–15 egg roll wrappers
- 1 egg, beaten (for sealing wrappers)
- Vegetable oil for frying
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons sriracha or Cajun hot sauce
- 1 tablespoon honey
- 1 teaspoon Cajun seasoning
- 1 teaspoon lemon juice
Instructions
- Transform the skillet into a flavor hub by melting butter and gently sautéing onion, bell pepper, celery, and garlic until they release their aromatic essence, approximately 3-4 minutes over medium heat.
- Introduce andouille sausage to the pan, allowing it to develop a rich, caramelized exterior for about 3 minutes.
- Incorporate seafood elements like shrimp, crawfish, or crab, cooking until they transition to a delicate opaque state, roughly 2-3 minutes.
- Elevate the mixture’s complexity by sprinkling Cajun seasoning, smoked paprika, and optional hot sauce, blending thoroughly before removing from heat.
- Integrate shredded cheese, green onions, and parsley, then allow the filling to cool to ambient temperature.
- Position egg roll wrapper diagonally, creating a diamond shape on a clean surface.
- Center 2-3 tablespoons of prepared filling, then meticulously fold bottom corner over mixture, tucking sides inward and rolling tightly.
- Seal the final corner using beaten egg as adhesive, repeating process for remaining wrappers.
- Heat vegetable oil to 350°F in a deep skillet, creating a golden frying environment.
- Submerge egg rolls in hot oil, rotating periodically to achieve uniform crispiness, approximately 3-4 minutes.
- Transfer to paper towels, allowing excess oil to drain.
- Craft a vibrant dipping sauce by whisking mayonnaise, sriracha, honey, Cajun seasoning, and lemon juice until smooth.
- Present sizzling egg rolls alongside sauce, optionally garnishing with fresh parsley for visual appeal.
Notes
- Control oil temperature carefully to prevent burning or undercooking the delicate egg rolls, using a thermometer for precise frying.
- Avoid overfilling wrappers to ensure crisp, tight rolls that seal properly and don’t burst during frying.
- Substitute seafood with chicken or plant-based protein for alternative dietary preferences while maintaining the Cajun flavor profile.
- Pat shrimp and seafood completely dry before cooking to prevent excess moisture that could make filling soggy.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snacks
- Method: Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 15
- Calories: 187 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 70 mg