Easy Homemade Voodoo Egg Rolls — A Traditional, Crispy, and Healthy Twist

Voodoo Egg Rolls are the kind of joyful, crunchy comfort food that brings a little Cajun magic to any meal. I still remember the first time I tasted them at a backyard Mardi Gras party—spicy shrimp, smoky andouille, melty cheese tucked into a golden wrapper—and I knew I had to recreate the magic at home. This easy Voodoo Egg Rolls recipe is perfect for weeknight dinners, game-day snacks, Sunday family meals, or holiday appetizer spreads.

Prep these for a casual night in, bring them to a potluck, or tuck them into a cozy weekend brunch. They’re homemade, customizable, and—when you make a few smart swaps—can be healthy without losing any of the soul.

Prep time: 25 minutes
Cook time: 12 minutes (frying) | 20 minutes (baking)
Total time: ~45 minutes
Servings: 6–8 egg rolls

🧂 Ingredients:

• 1 cup cooked crawfish tails or cooked shrimp, chopped (or 1 cup cooked shredded chicken for a milder version)
• 1/2 cup andouille sausage, diced (sub with vegan sausage for plant-based)
• 1/2 cup shredded sharp cheddar cheese (or vegan cheddar)
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion or green onions, thinly sliced
• 1/2 cup cooked long-grain rice (optional — omit for low-carb)
• 1 tbsp Cajun or Creole seasoning (adjust to taste)
• 1 tbsp chopped fresh parsley
• 6–8 egg roll wrappers (use gluten-free wrappers or rice paper for GF)
• 1 egg beaten with 1 tsp water (for sealing; use a cornstarch slurry for vegan option)
• Vegetable oil or peanut oil, for frying (about 3–4 cups depending on pan)
• Dipping: cheese sauce, spicy ranch, remoulade, or hot sauce

Optional add-ins:

• 1/4 cup corn kernels for sweetness
• 1 tbsp lemon juice or hot sauce for brightness
• 1 garlic clove, minced

👩‍🍳 Directions:

1. Prep fillings: In a large bowl, combine chopped crawfish/shrimp (or chicken), diced andouille, shredded cheddar, bell pepper, onion, cooked rice, Cajun seasoning, parsley, and any optional add-ins. Taste and adjust seasoning. (Prep time: ~10–15 minutes)

2. Set up workstation: Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Keep wrappers covered with a damp towel so they don’t dry out.

3. Fill wrappers: Spoon 2–3 tablespoons of filling into the center of each wrapper, leaving a 1/2-inch border. Don’t overfill—too much makes sealing tricky.

4. Roll & seal: Fold the bottom corner over the filling, fold in the sides, and roll up tightly toward the top corner. Brush the top edge with beaten egg (or cornstarch slurry) to seal. Repeat with remaining wrappers.

5. Fry (traditional method): Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry egg rolls in batches, turning occasionally, until golden brown and crispy—about 3–4 minutes per batch. Drain on paper towels. Tip: Don’t crowd the pan—keep oil temperature steady.

6. Bake (healthier option): Preheat oven to 400°F (200°C). Place egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake 18–22 minutes, turning once halfway, until golden and crisp.

7. Air fryer (crispy + lower oil): Preheat air fryer to 370°F (188°C). Spray egg rolls lightly with oil and air fry in batches for 8–12 minutes, turning once, until browned and crispy.

8. Serve: Let cool 2–3 minutes, then serve hot with cheese sauce, spicy ranch, remoulade, or your favorite hot sauce.

Cooking notes:

• If using raw chicken, cook and shred first (ensure internal temp reaches 165°F). Most seafood and sausage used here are pre-cooked.
• For extra crunch, fry for a minute or two longer—just watch closely so they don’t burn.

💡 Tips & Variations:

• Low-carb/Healthy: Skip the rice and use shredded cabbage inside, or roll filling in large lettuce leaves for a fresh, low-carb wrap. Bake or air-fry instead of deep-frying.
• Vegan: Swap in vegan sausage, tempeh, or seasoned jackfruit for seafood/meat. Use vegan cheddar and seal wrappers with a cornstarch slurry.
• Gluten-free: Use certified gluten-free egg roll or spring roll wrappers (or rice paper). Check all seasonings and sausage for hidden gluten.
• Spicy or mild: Adjust Cajun seasoning and hot sauce to taste. Add a pinch of cayenne for an extra kick.
• Freezing: Freeze uncooked, rolled egg rolls on a tray until solid, then transfer to a zip-top bag for up to 2 months. Cook from frozen—fry a minute longer, or bake for ~25–30 minutes at 400°F.
• Leftovers: Refrigerate leftovers in an airtight container for 3–4 days. Re-crisp in an air fryer or oven (350°F for 6–8 minutes).
• Serving ideas: Pair with coleslaw, a simple green salad, or Cajun dirty rice for a full meal. Great with cocktail-style dipping sauces for parties.

Product picks (affiliate-friendly): I love using a digital thermometer for oil temps, a heavy-bottomed Dutch oven for steady frying, and a compact air fryer for quick, healthier crisping. (If you buy through my links, I may earn a small commission at no extra cost to you.)

🩺 Health & Lifestyle Tie-in:
Voodoo Egg Rolls, when made with lean proteins (shrimp, chicken) and baked or air-fried, can be a satisfying higher-protein option. Adding extra veggies like cabbage, peppers, and onions boosts fiber and vitamins. Cooking at home not only gives you control over salt and fat, but it can also help lower your grocery and health expenses over time—small steps toward better health that can save money on medical bills later. (Not medical advice—consult a professional for personalized nutrition guidance.)

❤️ Conclusion:
If you try these Voodoo Egg Rolls, I’d love to hear how you made them your own—did you go spicy, vegan, or extra cheesy? Drop a comment below or tag me on Instagram so I can see your crispy creations. Happy cooking, friends—may your egg rolls be golden and your gatherings full of flavor!

Keywords: Voodoo Egg Rolls, easy Voodoo Egg Rolls recipe, homemade Voodoo Egg Rolls, traditional Voodoo Egg Rolls, healthy Voodoo Egg Rolls.

Voodoo Egg Rolls

Crispy and delicious Voodoo Egg Rolls filled with shrimp, andouille sausage, and cheese for a delightful twist on a classic dish.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Servings: 8 egg rolls

Course: Appetizer, Main Course, Snack

Cuisine: American, Cajun

Calories: 280

Ingredients Method Notes

Ingredients

  

Filling ingredients

• 1 cup cooked crawfish tails or cooked shrimp, chopped or 1 cup cooked shredded chicken for a milder version
• 1/2 cup andouille sausage, diced sub with vegan sausage for plant-based
• 1/2 cup shredded sharp cheddar cheese or vegan cheddar
• 1/4 cup diced red bell pepper
• 1/4 cup diced red onion or green onions, thinly sliced
• 1/2 cup cooked long-grain rice optional — omit for low-carb
• 1 tbsp Cajun or Creole seasoning adjust to taste
• 1 tbsp chopped fresh parsley
• 6–8 pieces egg roll wrappers use gluten-free wrappers or rice paper for GF
• 1 ea egg beaten with 1 tsp water for sealing; use a cornstarch slurry for vegan option
• 3–4 cups vegetable oil or peanut oil for frying

Optional add-ins

• 1/4 cup corn kernels for sweetness
• 1 tbsp lemon juice or hot sauce for brightness
• 1 clove garlic, minced

Method

 

Preparation

1. In a large bowl, combine chopped crawfish/shrimp (or chicken), diced andouille, shredded cheddar, bell pepper, onion, cooked rice, Cajun seasoning, parsley, and optional add-ins. Taste and adjust seasoning.

Preparation of Wrappers

1. Lay an egg roll wrapper on a clean surface with one corner pointing toward you (diamond shape). Keep wrappers covered with a damp towel so they don’t dry out.

Filling Egg Rolls

1. Spoon 2–3 tablespoons of filling into the center of each wrapper, leaving a 1/2-inch border.
2. Fold the bottom corner over the filling, fold in the sides, and roll up tightly toward the top corner. Brush the top edge with beaten egg (or cornstarch slurry) to seal. Repeat with remaining wrappers.

Cooking Method

1. Traditional method: Heat oil in a deep skillet or Dutch oven to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy—about 3–4 minutes per batch. Drain on paper towels.
2. Healthier option: Preheat oven to 400°F (200°C). Place egg rolls seam-side down on a parchment-lined baking sheet. Lightly brush or spray with oil. Bake 18–22 minutes, turning once halfway.
3. Air fryer: Preheat air fryer to 370°F (188°C). Spray egg rolls lightly with oil and air fry in batches for 8–12 minutes, turning once.

Serving

1. Let cool 2–3 minutes, then serve hot with cheese sauce, spicy ranch, remoulade, or your favorite hot sauce.

Notes

If using raw chicken, cook and shred first (ensure internal temp reaches 165°F). For extra crunch, fry for a minute or two longer—just watch closely so they don’t burn.