Description
Voodoo Egg Rolls are a delightful Cajun-style appetizer that will transport your taste buds straight to the vibrant streets of New Orleans. These flavorful bites marry the crispy crunch of an egg roll wrapper with the bold, spicy essence of Louisiana cuisine. Prepare to be enchanted by the blend of andouille sausage, succulent crawfish, and a symphony of Cajun seasonings that come together in every indulgent bite.
Ingredients
- 1 tablespoon butter
- 8 ounce andouille sausage, diced
- 8 ounce cooked crawfish tails (or shrimp), chopped
- 1/2 cup diced onion
- 1/2 cup diced bell pepper (red, green, or yellow)
- 1/4 cup diced celery
- 3 cloves garlic, minced
- 2 tablespoon tomato paste
- 1 cup cooked white rice
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded Colby Jack cheese
- 12 egg roll wrappers
- Vegetable oil (for frying)
- 1/4 cup mayonnaise
- 2 tablespoon ketchup
- 1 tablespoon hot sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
Instructions
- Melt the butter in a large skillet over medium heat. Add the diced andouille sausage and cook for 4 to 5 minutes until browned. Then, toss in the onion, bell pepper, and celery, and cook for an additional 3 to 4 minutes until softened.
- Stir in the minced garlic, tomato paste, Cajun seasoning, smoked paprika, and cayenne pepper. Cook for 1 minute, allowing the flavors to meld.
- Gently fold in the chopped crawfish (or shrimp) and the cooked white rice. Cook for 2 minutes, then remove the skillet from the heat and let the filling cool for 10 minutes. Finally, stir in the shredded mozzarella and Colby Jack cheeses.
- Place about 2 to 3 tablespoon of the filling in the center of each egg roll wrapper. Fold the bottom corner over the filling, fold in the sides, and roll the wrapper tightly. Seal the edge with a dab of water.
- Heat 1 inch of vegetable oil in a skillet to 350°F. Fry the Voodoo Egg Rolls in batches for 2 to 3 minutes per side, or until they are golden brown and crispy. Drain the fried egg rolls on paper towels.
- In a small bowl, whisk together the mayonnaise, ketchup, hot sauce, Dijon mustard, and garlic powder to create the flavorful Voodoo Dipping Sauce.
- Serve the hot, crispy Voodoo Egg Rolls with the accompanying Voodoo Dipping Sauce. Savor the harmonious blend of Cajun spices, melted cheeses, and the irresistible crunch of the egg roll wrapper.
Notes
Choose high-quality andouille sausage and fresh crawfish (or shrimp) for the best flavor. Adjust the Cajun seasoning to suit your personal preference for spice level.
Maintain the oil temperature at 350°F to achieve the perfect golden-brown crispiness. Fry the egg rolls in small batches to prevent overcrowding and ensure even cooking.
If you have any leftover egg rolls, allow them to cool completely before storing in an airtight container in the refrigerator. To reheat, place them in a 375°F oven for 10-15 minutes or in an air fryer at 350°F for 5-8 minutes, until heated through and crispy.
Nutrition
- Serving Size: 1 egg roll
- Calories: 250
- Sugar: 1g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg