Voodoo Egg Rolls (Printable Version)
Crispy rolls filled with andouille, shrimp, and vegetables in Cajun spices
# What You 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
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. 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.
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, 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.
08 - Serve egg rolls hot with Cajun dipping sauce.
# Expert Tips:
01 -
- The Cajun dipping sauce alone is worth keeping stocked in your fridge year round
- Everything can be prepped ahead so you are actually at your own party instead of stuck in the kitchen
- That crunch against the spicy tender filling hits every satisfaction button at once
02 -
- Let the filling cool completely before wrapping, otherwise the steam will create soggy spots that nobody wants
- Overcrowding the fryer drops the oil temperature dramatically, so work in small batches for that perfect crunch
- Sealing each wrapper with egg wash seems tedious until your first egg roll bursts open during frying
03 -
- A candy thermometer takes the guesswork out of frying and ensures perfectly crisp results every single time
- Line your cooling rack with paper towels to drain excess oil without getting soggy bottoms