Description
Crispy fried egg rolls stuffed with a flavorful Cajun filling of crawfish, andouille sausage, cheddar cheese, and rice.
Ingredients
Scale
- 1 cup cooked crawfish tails or shrimp, chopped
- 1/2 cup andouille sausage, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced red bell pepper
- 1/4 cup diced red onion
- 1/2 cup cooked rice
- 1 tbsp Cajun seasoning
- 1 tbsp chopped parsley
- 6–8 egg roll wrappers
- Water, for sealing
- Vegetable oil, for frying
Instructions
- Mix all filling ingredients in a bowl.
- Place filling on an egg roll wrapper.
- Fold bottom corner over filling.
- Fold in side corners.
- Roll tightly and seal with water.
- Heat oil to 350°F (175°C).
- Fry egg rolls for 2-3 mins per side until golden.
- Drain on paper towels and serve hot with dipping sauce.
Notes
Filling can be made 2 days ahead. Egg rolls can be assembled and frozen before frying.
Keywords: voodoo egg rolls, cajun egg rolls, crawfish egg rolls, fried appetizer, party food
