Voodoo Egg Rolls Spicy Creole (Printable)
Crispy rolls filled with spicy andouille, shrimp, and vegetables, served with zesty Cajun sauce
# 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
# Directions:
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 to the skillet. 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 and stir in scallions and parsley. Allow filling to cool slightly before wrapping.
05 - Place an egg roll wrapper with a corner facing you. Add 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.
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, mustard, lemon juice, hot sauce, paprika, garlic powder, salt, and pepper in a small bowl until smooth.
08 - Serve egg rolls hot with Cajun dipping sauce on the side.
# Cooking Tips:
01 -
- The spicy kick from andouille meets sweet shrimp in every crispy bite
- Fried golden and served with a sauce that pulls everything together perfectly
02 -
- Overfilling wrappers causes them to burst during frying, so resist the temptation to stuff them
- Letting the filling cool completely makes rolling easier and prevents soggy wrappers
03 -
- Freeze uncooked egg rolls on a baking sheet, then transfer to a bag for up to 3 months and fry straight from frozen
- Drain fried egg rolls on a wire rack instead of paper towels for maximum crispiness