VooDoo Eggrolls

5 from 2 votes
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VooDoo Eggrolls Recipe by Mr. Make It Happen


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Introduction:

When it comes to appetizers that pack a punch in flavor and creativity, few dishes rival the intrigue of Voodoo Eggrolls. Combining the crispy delight of traditional eggrolls with a bold, Cajun-inspired twist, these delectable treats are guaranteed to be a hit at any gathering.

Whether you’re hosting a game night, a backyard barbecue, or simply craving something unique for dinner, Voodoo Eggrolls are sure to satisfy both your hunger and your culinary curiosity.

What Are Voodoo Eggrolls?

Voodoo Eggrolls are a fusion of Cajun and Asian cuisines, where the familiar crunch of an eggroll wrapper meets the zesty flavors of Cajun-spiced fillings.

Imagine biting into a crispy shell filled with tender, spicy chicken or shrimp – or like today, CRAWFISH!, complemented by a medley of vegetables, rice, and herbs, all seasoned to perfection with Cajun spices and perhaps a hint of hot sauce for that extra kick. Each bite is a perfect blend of textures and tastes that will leave your taste buds dancing.

When it comes to protein, use whatever is locally available or in the budget. Chicken, shrimp, sausage, etc all make sense here. I am lucky enough to have access to crawfish – but if you don’t or they aren’t your thing, simply swap the protein for something you like.

First things first, let’s prep the cajun trinity. The Cajun Trinity refers to a foundational vegetable combination used in Cajun and Creole cooking, similar to the French mirepoix or the Holy Trinity in Cajun cuisine.

It consists of three key aromatic vegetables that form the flavor base for many dishes:

  1. Bell Pepper: Typically green bell pepper is used, although sometimes a combination of green, red, and/or yellow bell peppers may be used for added color and sweetness.
  2. Celery: Provides a mild, crunchy texture and a subtle flavor that complements other ingredients without overpowering them.
  3. Onion: Usually yellow onion is used, although white or red onions can also be used depending on the recipe. Onion adds depth of flavor and sweetness to dishes.

These three vegetables are finely diced and sautéed together in oil or butter at the beginning of cooking to create a flavorful base for dishes like gumbo, jambalaya, étouffée, and various Cajun stews and sauces.

The Cajun Trinity forms the backbone of many traditional Cajun and Creole recipes, lending a unique and robust flavor profile to Southern Louisiana cuisine.

Dice up your Andouille Sausage (they make chicken versions for the non-pork folks) and add to your trinity.

Next, add in your tomato paste and garlic – and mix to combine. After simmering for 1-2 minutes, deglaze with chicken stock. Season to taste with AP Seasoning, Cajun seasoning, smoked paprika, and Chile powder. 

Meanwhile, cook your par-boil rice per package instructions and then add to this mixture. Taste for seasoning and then set aside to cool.

Once your filling has cooled to room temperature, it’s time to wrap some eggrolls. You can use an egg wash or simply use water to seal them. I like to use a cheese like Mozzarella here, but feel free to use whatever you like. 

Start by adding a bit of cheese to the bottom and then about 1.5-2 oz of your filling. Wrap, seal, and roll tightly.

Repeat that process until all egg rolls are complete. Heat your oil to 350 degrees and fry the egg rolls for about 3-5 minutes or until they’re golden brown, beautiful, and extra crispy. Place on a wire rack to drain and cool.

Slice and enjoy! I like to make a sauce by combining equal parts mayo and your favorite BBQ sauce. Garnish with chives.

Tips for Success:

  • Crispy Texture: Make sure the oil is hot enough before frying to achieve a crispy exterior.
  • Customize the Heat: Adjust the amount of Cajun seasoning and hot sauce according to your preference for spiciness.
  • Prepare in Advance: You can assemble the eggrolls ahead of time and refrigerate them until ready to fry, making them a convenient option for parties or gatherings.

Voodoo Eggrolls are not just a dish—they’re an experience that combines the best of two culinary worlds into one irresistible bite. Whether you’re a fan of Cajun cuisine, Asian flavors, or simply love exploring new tastes, these eggrolls are sure to become a favorite in your recipe repertoire. So, gather your ingredients, fire up the stove, and prepare to indulge in the magic of Voodoo Eggrolls at your next meal!


5 from 2 votes

VooDoo Eggrolls

Servings: 4 servings
Prep: 15 minutes
Cook: 8 hours 20 minutes
Assembling and Filling The Eggrolls: 20 minutes
When it comes to appetizers that pack a punch in flavor and creativity, few dishes rival the intrigue of Voodoo Eggrolls. Combining the crispy delight of traditional eggrolls with a bold, Cajun-inspired twist, these delectable treats are guaranteed to be a hit at any gathering. Whether you're hosting a game night, a backyard barbecue, or simply craving something unique for dinner, Voodoo Eggrolls are sure to satisfy both your hunger and your culinary curiosity.

Equipment

  • 1 Mr. Make It Happen Skillet or preferred cooking skillet
  • 1 Baking Sheet with Wire Rack
  • 1 Aluminum Foil

Ingredients 

  • 8 oz crawfish
  • 8 oz andouille sausage
  • 1 diced onion
  • 1 bell pepper
  • 1/4 cup diced celery
  • 1 cup cooked rice
  • 3 tbsps tomato paste
  • Smoked paprika, Chile powder, cayenne, creole seasoning
  • AP seasoning
  • 2 tbsps butter
  • Oregano
  • 1 tbsp garlic
  • 1 cup mozzarella cheese
  • Eggroll wrappers and oil for frying

Dipping Sauce:

  • 1/2 cup favorite bbq sauce
  • 1/2 cup mayo
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Instructions 

Prepare the Ingredients:

  • Dice 1 onion, 1 bell pepper, and 1/4 cup celery.
  • Dice 8oz andouille sausage.
  • Cook 1 cup of rice according to package instructions.

Cook the Filling:

  • In a large skillet, melt 2 tablespoons butter over medium heat.
  • Add diced onion, bell pepper, and celery (Cajun Trinity). Cook until softened.
  • Add diced andouille sausage and cook until browned.
  • Stir in 3 tablespoons tomato paste, 1 tablespoon garlic, smoked paprika, chili powder, cayenne, creole seasoning, and AP seasoning. Cook for 1-2 minutes.
  • Add the cooked rice and mix well. Taste and adjust seasonings. Let the mixture cool to room temperature.

Assemble the Eggrolls:

  • Lay out an eggroll wrapper and place a small amount of mozzarella cheese at the bottom.
  • Add about 1.5-2 oz of the cooled filling on top of the cheese.
  • Roll the wrapper tightly, sealing the edges with water or an egg wash.
  • Repeat until all eggrolls are assembled.

Fry the Eggrolls:

  • Heat vegetable or peanut oil in a deep fryer or large pot to 350°F (175°C).
  • Fry the eggrolls in batches for 3-5 minutes or until golden brown and crispy.
  • Place fried eggrolls on a wire rack to drain and cool slightly.

Prepare the Dipping Sauce:

  • In a bowl, mix 1/2 cup BBQ sauce with 1/2 cup mayo.

Serve:

  • Slice the eggrolls and serve with the dipping sauce.
  • Enjoy your Voodoo Eggrolls!

Notes

Tips for Success:
  • Crispy Texture: Make sure the oil is hot enough before frying to achieve a crispy exterior.
  • Customize the Heat: Adjust the amount of Cajun seasoning and hot sauce according to your preference for spiciness.
  • Prepare in Advance: You can assemble the eggrolls ahead of time and refrigerate them until ready to fry, making them a convenient option for parties or gatherings.

Additional Info

Course: Appetizer, Seafood Recipes, Side Dish, Snack

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About Matt Price

I’m Matt Price – A self taught “Home Chef”, or “Internet Chef”, lol, from Virginia. I’m super passionate about cooking and sharing recipes and techniques to elevate home cooking. Too many of us have drifted away from the kitchen – and my goal is to change that! Let’s Make It Happen.

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Recipe Rating




2 Comments

  1. Dave Parry says:

    5 stars
    I made these a month ago and, am going to make them again this week. This is a fantastic recipe and I wanted to say — thank you!

  2. Malissia Gregory says:

    5 stars
    I just love all your seasoning, they’re very tasteful, shot out from Louisiana.