Go Back

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
Cook Time 20 minutes
Total Time 45 minutes
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.