Voodoo Egg Rolls (Printable)

Crispy rolls with andouille, shrimp, and peppers in Cajun spices.

# What You'll 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 for sealing
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

# Steps:

01 - Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add diced andouille sausage and cook for 2-3 minutes until browned.
02 - Add onion, green and red bell peppers, celery, and garlic to the skillet. Sauté for 3-4 minutes until vegetables are softened.
03 - Stir in chopped shrimp, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 2-3 minutes until shrimp turn pink and opaque.
04 - Remove skillet from heat. Stir in scallions and parsley. Allow filling to cool slightly before assembling egg rolls.
05 - Lay out an egg roll wrapper with a corner facing you. Place 2 heaping tablespoons of filling near the bottom corner. Fold bottom corner over filling, tuck in sides, and roll tightly. Brush 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 for 2-3 minutes per side until golden brown and crisp. Drain on paper towels.
07 - Whisk together mayonnaise, ketchup, Dijon mustard, lemon juice, hot sauce, paprika, garlic powder, salt, and pepper in a small bowl until smooth and well combined.
08 - Serve egg rolls hot with Cajun dipping sauce on the side.

# Expert Tips:

01 -
  • The combination of andouille and shrimp creates this incredible depth of flavor that keeps everyone coming back for seconds
  • That crispy shell giving way to the spicy, aromatic filling is basically impossible to stop eating
  • The homemade Cajun sauce ties everything together with just the right amount of tang
02 -
  • Let your filling cool completely before rolling, otherwise the steam will create soggy spots in your wrappers and they might tear
  • Do not overcrowd the fryer or your oil temperature will drop and you will end up with greasy, limp egg rolls instead of crispy ones
  • The sauce needs at least 15 minutes in the refrigerator for the flavors to meld together properly
03 -
  • Freeze uncooked egg rolls on a baking sheet first, then transfer to a bag for up to 3 months and fry straight from frozen
  • Use kitchen shears to chop the andouille and shrimp faster and more evenly than a knife

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