Go Back

Crispy Voodoo Egg Rolls

Crispy Voodoo Egg Rolls are a delightful explosion of flavors wrapped in a crisp shell, featuring shrimp and Andouille sausage, vibrant veggies, and creamy cheese - perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 10 egg rolls
Course: Appetizer, Snack
Cuisine: Cajun, Southern
Calories: 250
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 1 cup cooked shrimp, chopped Sweet and tender, bringing a delightful seafood essence.
  • 1/2 cup Andouille sausage, diced Adds a smoky and hearty flavor profile.
  • 1/2 cup red bell pepper, diced Bright and crunchy, adding sweetness and color.
  • 1/2 cup corn kernels (fresh or canned) Adds a sweet crunch and texture.
  • 1/2 cup cream cheese, softened A rich and creamy filling that binds everything together.
  • 1/4 cup green onions, sliced Fresh and slightly pungent, elevating the flavor.
  • 1 tsp garlic powder Providing that warm, garlicky background note.
  • 1 tsp onion powder Enhances the overall savoriness of the filling.
  • 1 tsp Cajun seasoning (optional) For those who love a little kick!
  • 10 pieces egg roll wrappers The perfect casing to envelop our delicious filling.
  • Oil for frying Essential for achieving that perfect golden crisp.

Method
 

Preparation
  1. In a large bowl, combine the chopped shrimp, diced Andouille sausage, diced red bell pepper, corn, softened cream cheese, sliced green onions, garlic powder, onion powder, and Cajun seasoning (if desired). Gently mix until all ingredients are well incorporated.
Assembly
  1. Lay one egg roll wrapper on a flat surface with one corner facing you. Spoon about 2 tablespoons of the filling into the center of the wrapper. Carefully fold the bottom corner over the filling, then tuck in the sides. Continue rolling tightly until the egg roll is fully wrapped. Moisten the top corner with a little water to seal the edges.
  2. Repeat this process until all wrappers are filled.
Frying
  1. Heat oil in a deep fryer or a heavy pot to 350°F. Fry the egg rolls in batches for about 3-4 minutes or until they are golden brown, turning occasionally for an even fry.
Serving
  1. Once crispy, remove the egg rolls using a slotted spoon and transfer them to a plate lined with paper towels to absorb excess oil. Serve hot with sweet and sour sauce or mustard.

Notes

For perfect Crispy Voodoo Egg Rolls, use freshly cooked shrimp, maintain oil temperature when frying, and avoid overcrowding the pan. Consider variations with jalapeños for heat or swapping shrimp with chicken.