VooDoo Eggrolls - Fun Stuffed Eggroll Recipe

Some appetizers whisper for attention. VooDoo Eggrolls kick the door open and demand it. Crispy on the outside, bold on the inside, and unapologetically fun—these eggrolls bring Cajun swagger straight to your plate. One bite in and you’ll get it. This isn’t your average snack; it’s flavor with attitude. 🔥

Think classic eggroll crunch meeting spicy, savory Southern soul. That’s the magic here. The filling packs heat, richness, and just enough mystery to keep people guessing. Crawfish? Shrimp? Chicken? Sausage? IMO, they’re all winners. The beauty is in the flexibility, which makes these rolls perfect for experimenting with Egg Roll Variations and exploring Different Egg Rolls beyond the usual takeout box.

Hosting friends? Game night chaos? Backyard BBQ vibes? These eggrolls show up ready to steal the spotlight. They fry up golden, loud, and crunchy, and trust me—no one eats just one. FYI, this recipe makes about 10–12 rolls, which sounds generous… until everyone grabs seconds.

What really makes these fun is how hands-on they are. Rolling them becomes half the entertainment. It’s also a great excuse to finally play with Wonton Rolls and explore creative Wonton Wrapper Uses that go way beyond soup dumplings. Ever wondered What To Put In Egg Roll Wrappers? This recipe answers that question with spice and confidence.

And don’t box yourself in. These rolls open the door to endless Egg Roll Flavors, from spicy Cajun classics to unexpected spins like Hawaiian Egg Rolls or even dessert-style Sweet Eggrolls. That’s the joy of great Stuffed Eggroll Recipes—they adapt to your cravings.

Bottom line? VooDoo Eggrolls are crispy, bold, customizable, and just chaotic enough to be memorable. Ready to roll up something dangerous? 😈

VooDoo Eggrolls - Fun Stuffed Eggroll Recipe

Prep Time: about 30 minutes
Cook Time: 15 minutes
Filling & Rolling Time: roughly 20 minutes
Total Time: around 1 hour and 5 minutes

Category: Appetizer, Seafood, Snack, Side Dish
Yield: Serves 6
Recipe by: Alma

These VooDoo Eggrolls bring serious personality to the table. Crispy, golden wrappers hide a rich Cajun-style filling loaded with smoky sausage, tender crawfish, and bold seasoning. Every bite delivers crunch followed by deep, savory heat. Perfect for parties, casual dinners, or anytime you want something a little extra, these eggrolls are fun to make and even better to eat.

Ingredients

Proteins & Vegetables

• 8 oz crawfish tails
• 8 oz andouille sausage, finely chopped
• 1 onion, diced
• 1 bell pepper, diced
• ¼ cup celery, diced

Rice & Flavor Base

• 1 cup parboiled rice, cooked separately
• 3 tablespoons tomato paste
• 1 tablespoon minced garlic or garlic paste
• 2 tablespoons butter
• 1 teaspoon dried oregano

Seasonings

• Cajun seasoning
• All-purpose seasoning
• Smoked paprika
• Chili powder
• Cayenne pepper, to taste

For Rolling & Frying

• 1 cup shredded mozzarella or any good melting cheese
• Eggroll wrappers
• Water or egg wash, for sealing
• Neutral frying oil

Dipping Sauce

• ½ cup mayonnaise
• ½ cup BBQ sauce

Directions

1. Prep the Rice and Veggies
   Cook the parboiled rice according to package instructions and set it aside to cool slightly. While the rice cooks, dice the onion, bell pepper, and celery—this classic combo forms the base of the filling.
2. Sauté the Cajun Base
   Heat a large skillet over medium heat and melt the butter. Add the onion, bell pepper, and celery. Cook, stirring often, until the vegetables soften and release their aroma, about 5–7 minutes.
3. Add Sausage, Crawfish, and Tomato Paste
   Stir in the diced andouille sausage and cook until lightly browned. Add the crawfish and warm them through briefly. Mix in the garlic and tomato paste, stirring until everything is evenly coated. Let it cook together for a couple of minutes.
4. Season the Filling
   Add Cajun seasoning, all-purpose seasoning, smoked paprika, chili powder, cayenne, and oregano. If the pan looks dry, splash in a bit of water or stock to loosen any flavorful bits. Taste and adjust seasoning as needed.
5. Mix in the Rice
   Fold the cooked rice into the skillet until fully combined with the filling. Cook for another minute, then remove from heat. Allow the mixture to cool for at least 10–15 minutes before rolling.
6. Roll the Eggrolls
   Place an eggroll wrapper on a flat surface. Sprinkle a little cheese near the bottom edge, then add about 1½ to 2 ounces of the cooled filling. Fold the bottom up, tuck in the sides, and roll tightly. Seal the edge with water or egg wash. Repeat with remaining filling.
7. Fry Until Crispy
   Heat oil to 350°F in a skillet or fryer. Fry the eggrolls in small batches for 3–5 minutes, turning as needed, until deep golden and crunchy. Transfer to a wire rack to drain.
8. Serve with Sauce
   Slice the eggrolls diagonally and serve hot. Stir together the mayo and BBQ sauce for a quick dipping sauce. Finish with chopped chives or green onions if desired.

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