Voodoo Egg Rolls
Ingredients:
- 1 cup cooked crawfish tails or shrimp, chopped
- ½ cup andouille sausage, diced
- ½ cup shredded cheddar cheese
- ¼ cup red bell pepper, diced
- ¼ cup red onion, diced
- ½ cup cooked rice
- 1 tablespoon Cajun seasoning
- 1 tablespoon fresh parsley, chopped
- 6 to 8 egg roll wrappers
- Water (for sealing edges)
- Vegetable oil (for frying)
- Cheese sauce or spicy ranch (for dipping)
Instructions:
- Prepare the Filling:
In a large bowl, combine the chopped crawfish or shrimp, diced andouille sausage, shredded cheese, bell pepper, red onion, cooked rice, Cajun seasoning, and chopped parsley. Mix well. - Assemble the Egg Rolls:
Place one egg roll wrapper on a clean surface with a corner pointing toward you. Spoon 2 to 3 tablespoons of the filling into the center. Fold the bottom corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water. Repeat with the remaining wrappers. - Fry the Egg Rolls:
Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Fry the egg rolls in small batches for 3 to 4 minutes or until golden brown and crispy. Remove and drain on paper towels. - Serve:
Serve the egg rolls hot with cheese sauce or spicy ranch dressing for dipping.
These flavorful Voodoo Egg Rolls are perfect for parties or game day snacks—crispy, spicy, and loaded with Cajun goodness!
