Voodoo Egg Rolls Creole Style (Printable)
Crispy rolls filled with andouille, shrimp, and vegetables in Cajun spices.
# 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 for sealing
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
# How to Make It:
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 to the skillet. 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 before assembling.
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 for 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 until smooth.
08 - Serve egg rolls hot with Cajun dipping sauce on the side.
# Expert Hacks:
01 -
- The fusion of crispy egg roll wrappers and bold Creole flavors creates something utterly addictive
- These come together faster than you think and freeze beautifully for unexpected guests
02 -
- Let the filling cool completely before wrapping, otherwise the wrappers become soggy and tear
- Do not overfill the wrappers, a tight roll fries evenly and stays sealed
03 -
- Keep a small bowl of water handy to seal wrappers if you run out of egg wash
- Work quickly with the wrappers as they dry out and become brittle