Voodoo Egg Rolls Recipe

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🌟 Introduction

Voodoo Egg Rolls are a fusion of Southern Cajun flavors and classic Asian street food. Packed with spicy andouille sausage, tender shrimp, bell peppers, onions, and just the right amount of heat, these crispy rolls are a New Orleans party in every bite. They’re deep-fried golden, served with a creamy, spicy “Voodoo sauce” that adds an extra kick. Whether you’re feeding a crowd or looking to level up your game-day snacks, this recipe delivers serious flavor.

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🛒 Ingredients

For the Egg Rolls:

• 1 tbsp olive oil
• 1/2 lb andouille sausage, diced
• 1/2 lb raw shrimp, peeled, deveined, chopped
• 1 cup green cabbage, shredded
• 1/2 cup red bell pepper, finely chopped
• 1/2 cup green bell pepper, finely chopped
• 1/2 cup yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp Cajun seasoning
• 1/2 tsp smoked paprika
• Salt & pepper to taste
• 1/4 cup green onions, chopped
• 1/4 cup cream cheese (optional, for creamier texture)
• 10–12 egg roll wrappers
• 1 egg (for sealing edges)
• Oil for frying

For the Voodoo Dipping Sauce:

• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp Dijon mustard
• 1 tbsp hot sauce (Crystal or Louisiana-style recommended)
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp honey
• Salt & pepper to taste

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👩‍🍳 Instructions

Step 1: Make the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add andouille sausage and cook for 3–4 minutes until browned.
3. Add chopped shrimp and cook another 2–3 minutes until pink.
4. Toss in onions, bell peppers, garlic, and cabbage. Sauté for 4–5 minutes until veggies are soft.
5. Season with Cajun seasoning, paprika, salt, and pepper.
6. Stir in cream cheese (if using) until melted and mixture is creamy.
7. Remove from heat and mix in green onions. Let filling cool slightly.

Step 2: Assemble the Egg Rolls

1. Lay an egg roll wrapper on a clean surface, corner facing you (like a diamond).
2. Spoon 2–3 tablespoons of filling into the center.
3. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly.
4. Brush top corner with beaten egg to seal.
5. Repeat with remaining wrappers and filling.

Step 3: Fry the Egg Rolls

1. Heat 2–3 inches of oil in a deep pan to 350°F (175°C).
2. Fry egg rolls in batches for 3–4 minutes, turning occasionally, until golden brown and crispy.
3. Drain on paper towels.

Step 4: Make the Voodoo Sauce

1. In a bowl, whisk together all sauce ingredients until smooth.
2. Taste and adjust seasoning if needed. Chill until ready to serve.

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🥢 Serving Suggestions

• Serve hot with voodoo dipping sauce on the side.
• Garnish with chopped green onions or parsley for flair.
• Add a squeeze of fresh lime for brightness.

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