Crunchy, spicy Cajun egg rolls stuffed with crawfish (or shrimp), andouille, cheddar and rice. Perfect appetizer or party snack.
Why you’ll fall in love with this recipe
These Voodoo Egg Rolls deliver an addictive contrast: a golden, crackling shell that gives way to bold, smoky-and-spicy Cajun filling. They’re comforting, a little naughty, and impossible to stop eating — ideal when you want something exciting and comforting at the same time.
Tools you’ll need
- Large mixing bowl
- Cutting board and chef’s knife
- Measuring cups and spoons
- Spoon or small scoop for filling
- Small bowl with water (for sealing)
- Deep skillet, Dutch oven, or heavy pot for frying (at least 3–4 in / 7–10 cm oil depth)
- Candy/deep-fry thermometer (or instant-read thermometer)
- Slotted spoon or spider strainer
- Paper towels or wire rack for draining
- Plate or tray for assembling rolls
Ingredients (makes 6–8 egg rolls)
- 1 cup cooked crawfish tails or shrimp, chopped (about 140–160 g)
- 1/2 cup andouille sausage, diced (about 75–90 g)
- 1/2 cup shredded cheddar cheese (about 56 g)
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/2 cup cooked rice (short-grain or long-grain), cooled (≈100 g)
- 1 tbsp Cajun seasoning (adjust to taste)
- 1 tbsp chopped fresh parsley
- 6–8 egg roll wrappers (choose quantity based on wrapper size and how full you stuff them)
- Water (in a small bowl) for sealing edges
- Vegetable oil for frying (enough to fill pot 3–4 inches / 7–10 cm)
- Optional: cheese sauce or spicy ranch for dipping
Step-by-step instructions
1. Prep the filling
- If using shrimp, chop cooked shrimp to bite-size pieces. If using crawfish tails, roughly chop.
- In a large bowl combine crawfish/shrimp, diced andouille, shredded cheddar, red bell pepper, red onion, and cooked rice.
- Add 1 tablespoon Cajun seasoning and 1 tablespoon chopped parsley. Mix gently until well combined. Taste a tiny bit and adjust seasoning if needed.
(Tip: if the filling feels watery because the rice or seafood is warm, let it cool slightly and drain excess liquid — a drier filling seals and fries much better.)
2. Fill and roll the egg rolls
- Lay an egg roll wrapper on a flat, dry surface in a diamond position (point up/down).
- Place 2–3 tablespoons of filling slightly below center. Don’t overfill — you want room to fold.
- Fold the bottom corner up over the filling, tuck tightly, fold in the two side corners, then roll up to the top corner.
- Dip your finger in water and run a thin bead along the top corner to seal. Place seam-side down on a tray. Repeat with remaining wrappers.
3. Heat the oil
- Pour oil into your frying pot to a depth of 3–4 inches. Heat to 350°F (175°C). Use a thermometer — accurate oil temp = even browning and crispiness.
- If you don’t have a thermometer, test with a small piece of wrapper: it should sizzle and brown slowly, not burn instantly.
4. Fry the egg rolls
- Fry in batches — don’t crowd the pot. Gently lower egg rolls seam-side down.
- Fry about 3–4 minutes, turning occasionally, until deep golden brown and evenly crisp.
- Remove with a slotted spoon or spider and drain on paper towels or wire rack. Let rest 1–2 minutes — they’ll crisp up more as they cool slightly.
5. Serve
Serve hot with cheese sauce or spicy ranch. Sprinkle a little extra chopped parsley or smoked paprika if you like.
Tips to guarantee success (texture & flavor)
- Keep the filling dry. Soggy filling = soft, greasy wrapper. Cool cooked rice and pat seafood dry before mixing.
- Don’t overfill. Overstuffed rolls burst while frying. Use 2–3 tablespoons of filling per standard wrapper.
- Oil temperature matters. 350°F (175°C) is the sweet spot. Too hot = burned shell, raw filling. Too cool = greasy, soggy rolls.
- Work in small batches. Crowding lowers oil temp and makes soggy rolls.
- Seal well. Use water (not egg wash) for a clean, non-browning seal. Press edges firmly.
- Pre-toast rice for extra texture. A quick minute in a hot skillet can dry rice more and add a slight toasty note.
Variations & substitutions
- Make it shrimp-only if crawfish is hard to find. Shrimp works beautifully.
- Vegetarian version: replace seafood and sausage with diced smoked tofu or tempeh, add black beans and corn, and use smoked paprika + Cajun seasoning. Add extra cheese or a vegan cheese alternative.
- Spicier: add 1–2 tsp hot sauce or 1–2 tbsp pickled jalapeños to the filling.
- Oven-baked version: brush rolls lightly with oil and bake at 425°F (220°C) for 12–16 minutes, turning once, until golden and crisp. Texture will be slightly different but still satisfying.
- Air-fryer option: 375°F (190°C) for 8–10 minutes, flipping halfway. Spray with oil for better browning.
- Different dips: spicy ranch, remoulade, garlic aioli, or a sweet chili sauce work well.
Storage & reheating
- Refrigerator: Store cooled egg rolls in an airtight container for up to 3 days. Place a paper towel in the container to absorb moisture.
- Freezer: Freeze uncooked, sealed egg rolls on a tray until solid, then transfer to a zip-top bag for up to 2 months. For cooked egg rolls, flash-freeze then bag for best texture.
- Reheat (from refrigerated): Reheat in a 375°F (190°C) oven for 8–10 minutes or until heated through and crisp. Avoid microwave — it makes them soggy.
- Reheat (from frozen): For frozen cooked rolls, bake at 400°F (200°C) for 12–18 minutes (flip halfway) until hot and crisp. For frozen raw rolls, fry straight from frozen but add 1–2 minutes to frying time; keep oil temperature consistent.
Approximate nutrition (per egg roll, 1 of 8) — estimated
These are rough estimates to guide you; exact values depend on specific brands, portion sizes, and how much oil each roll absorbs.
- Calories: ~250–280 kcal
- Protein: ~10–12 g
- Carbohydrates: ~18–22 g
- Fat: ~15–18 g
- Sodium: variable (andouille and Cajun seasoning add sodium) — estimate ~450–650 mg
(Estimate basis: recipe ingredients totaled and divided by 8; includes oil absorption estimate and wrapper calories.)
Timings
- Active prep time: 20 minutes (chopping, mixing, assembling)
- Frying/cooking time: 12–16 minutes (3–4 minutes per batch)
- Total time: ~32–36 minutes
- Makes: 6–8 egg rolls depending on wrapper size and filling amount
Frequently Asked Questions (FAQ)
Q: Can I use wonton wrappers instead of egg roll wrappers?
A: You can, but wonton wrappers are smaller and thinner — you’ll make smaller rolls and they crisp faster. Adjust filling quantity and fry time accordingly.
Q: Can I bake these instead of frying?
A: Yes — brush or spray with oil and bake at 425°F (220°C) for 12–16 minutes, turning halfway. They won’t be identical to deep-fried texture but will still be crispy and delicious.
Q: My rolls burst open while frying — what went wrong?
A: Likely overfilled, not sealed well, or oil was too hot causing sudden expansion. Use less filling, press seals firmly, and maintain 350°F (175°C).
Q: How can I reduce grease?
A: Drain on a wire rack rather than paper towels so excess oil drains away. Fry at proper temperature (350°F) to minimize oil absorption.
Q: Is it OK to prepare them ahead?
A: Yes. Assemble and refrigerate up to several hours before frying, or freeze assembled (unfried) rolls for longer storage.
Q: Can I substitute another sausage for andouille?
A: Yes — smoked kielbasa or chorizo (use less if spicy) will work, but andouille gives that classic Cajun smokiness.
Final note
Make these Voodoo Egg Rolls when you want to surprise friends — they’re loud with flavor, warm and inviting, and oddly addictive. Don’t be afraid to tinker: a pinch more spice, a touch less cheese, a different dipping sauce — the recipe is a framework for delicious experimentation. Now pull on an apron, crank up some upbeat music, and get frying — your kitchen is about to smell magnificent.