Voodoo Egg Rolls Creole Style (Printable)
Golden crispy rolls packed with andouille sausage, shrimp, and vegetables in a spicy Creole blend with tangy Cajun dipping 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
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. Stir in scallions and parsley. Allow filling to cool slightly before wrapping.
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, mustard, lemon juice, hot sauce, paprika, garlic powder, salt, and pepper in a small bowl until smooth.
08 - Serve egg rolls hot immediately with Cajun dipping sauce on the side.
# Expert Advice:
01 -
- The crispy shell shatters to reveal a spicy, saucy inside that hits every craving at once
- They reheat surprisingly well, making them perfect for stress free party prep
02 -
- Overcrowding the pan drops the oil temperature dramatically, leading to soggy grease soaked rolls
- Letting the filling cool completely before rolling prevents the wrappers from becoming soggy or tearing
03 -
- Line your draining rack with paper towels but don't let the rolls sit too long or they'll lose their crunch
- Avoid filling beyond 2 tablespoons or the wrappers will tear during frying