If you have ever wanted a crunchy appetizer that tastes like a Louisiana party, this Voodoo Egg Rolls Recipe is the one to bookmark.
Crisp wrappers hold a creamy, spicy filling of crawfish, smoky andouille sausage, bell peppers, and melty cheese.
These egg rolls are a fun mashup of Cajun and Creole cooking with a classic Chinese takeout shape.
The result is a golden, shatteringly crisp shell with a rich, cheesy center that pulls apart in the best way.
I make them for game days, holiday parties, and any time I need a snack that disappears in minutes.
If you love the egg roll concept, you will also enjoy my egg roll in a bowl for a quick weeknight version.
The filling comes together on the stovetop in about 15 minutes, and the rolling is easier than it looks.
I will walk you through every step so your first batch turns out perfect.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Total Time | 50 minutes |
| Servings | 12 egg rolls |
| Difficulty Level | Medium |
Why You’ll Love This Voodoo Egg Rolls Recipe
These Voodoo Egg Rolls bring big Cajun flavor to a handheld snack that is fun to make and even more fun to eat.
Every bite delivers crunch, creaminess, and a little kick.
- Big Cajun flavor: Andouille, Creole seasoning, smoked paprika, and cayenne give the filling real depth.
- Crispy outside, creamy inside: The wrapper fries up golden while the cheese and cream stay luscious.
- Perfect party food: They are easy to eat with one hand, so they work for crowds.
- Make-ahead friendly: The filling can be cooked a day or two early, which makes party day much calmer.
- Simple ingredients: Everything comes from the grocery store, and the crawfish is usually in the freezer section.
- Easy to customize: Swap the seafood, change the cheese, or adjust the heat to suit your crowd.
You might also enjoy: Air Fryer Egg Rolls
Ingredients
Most of these ingredients are easy to find, and the filling relies on a few Louisiana staples for its signature flavor.
If you love cooking with crawfish, my crawfish bisque is another great way to use them.
- 12 ounces cooked crawfish tail meat, thawed, drained, and roughly chopped
- 8 ounces andouille sausage, finely diced
- 2 tablespoons unsalted butter
- 1/2 cup green bell pepper, finely diced
- 1/2 cup red bell pepper, finely diced
- 1/2 cup red onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1 cup shredded Colby Jack cheese
- 1 cup shredded mozzarella cheese
- 12 egg roll wrappers
- 1 large egg, beaten, for the egg wash
- 1 tablespoon water, mixed into the egg wash
- About 6 cups peanut oil for frying (or another neutral high-heat oil)
Kitchen Equipment Needed
You do not need anything fancy for these egg rolls, but a good heavy pot and a thermometer make frying much easier and safer.
Here is what I keep on the counter when I make them.
- Large skillet for cooking the filling
- Dutch oven or heavy-bottomed pot for frying
- Deep fry thermometer
- Spider strainer or tongs for lifting the egg rolls
- Wire cooling rack set over a baking sheet
- Rimmed baking sheet for the cooled filling and rolled egg rolls
- Small bowl and pastry brush for the egg wash
- Cutting board and sharp knife
Read Also: Air Fryer Spring Rolls Recipe
Recommended Products for This Recipe
These are my personal recommendations based on years of making egg rolls in my own kitchen.
The same crawfish tail meat also makes a fantastic crawfish pie if you want a second Cajun dish.
1. Louisiana Crawfish Tail Meat, Cooked and Peeled
Good crawfish is the heart of this recipe, and pre-cooked, peeled tail meat saves you a huge amount of work.
Look for Louisiana-style tails with the fat included, because that is where much of the flavor lives. It thaws quickly and chops easily.
2. Tony Chachere’s Original Creole Seasoning
This is the classic Creole blend, and it brings salt, garlic, and a gentle heat all at once.
A small amount seasons the entire filling, so a single container goes a long way. I reach for it in everything from eggs to fried chicken.
3. Lodge Cast Iron Dutch Oven
Cast iron holds steady heat, which is the secret to egg rolls that fry evenly without the oil temperature swinging up and down.
The deep sides also cut down on splatter. It doubles as a soup and bread pot, so it earns its spot in the cabinet.
4. ThermoPro Deep Fry Thermometer
Oil that is too cool makes greasy egg rolls, and oil that is too hot burns the wrapper before the cheese melts.
A clip-on thermometer takes the guesswork out completely. It is one of the cheapest upgrades that makes the biggest difference.
Step-by-Step Instructions: How to Make Voodoo Egg Rolls
1. Prep the Vegetables, Sausage, and Crawfish
- Finely dice the green bell pepper, red bell pepper, and red onion into pieces about the size of a pea, so they roll neatly inside the wrapper.
- Mince the garlic cloves and set them aside in a small bowl.
- Dice the andouille sausage into small pieces, about 1/4 inch.
- Drain the thawed crawfish tails well and pat them dry with paper towels, then give them a rough chop.
- Shred the Colby Jack and mozzarella if they are not already shredded, and keep them in separate bowls until you need them.
2. Brown the Andouille
- Place a large skillet over medium heat and add the diced andouille sausage.
- Cook for 4 to 5 minutes, stirring often, until the sausage is browned and has released some of its flavorful fat.
- Do not drain the skillet, because that fat will season the vegetables in the next step.
3. Soften the Vegetables and Garlic
- Add the butter to the skillet and let it melt into the sausage.
- Stir in the green bell pepper, red bell pepper, and red onion.
- Cook for 4 to 5 minutes, stirring, until the vegetables are soft and the onion looks slightly translucent.
- Add the minced garlic and cook for 30 seconds, just until fragrant, so it does not turn bitter.
4. Add the Crawfish and Seasonings
- Add the chopped crawfish tails to the skillet.
- Sprinkle in the Creole seasoning, smoked paprika, and cayenne pepper.
- Stir for 2 to 3 minutes, just until the crawfish is warmed through and coated in the spices.
- Avoid overcooking here, because crawfish can turn tough and rubbery.
5. Stir In the Cream
- Pour in the heavy cream and stir to combine.
- Let the mixture simmer gently for 2 to 3 minutes until the cream thickens and clings to the filling instead of pooling at the bottom.
- Remove the skillet from the heat as soon as it looks thick and creamy.
6. Fold In the Cheese and Cool the Filling
- Let the filling sit for about 2 minutes off the heat, then stir in the Colby Jack and mozzarella until evenly mixed and melty.
- Spread the filling in a thin layer on a rimmed baking sheet to help it cool faster.
- Cool for at least 20 minutes, or chill it in the fridge for 10 minutes, until it is cool and thick enough to scoop.
- Do not skip this step. Warm filling melts and tears the wrappers, and it is the number one cause of leaks.
7. Fill and Roll the Egg Rolls
- Whisk the beaten egg and tablespoon of water together in a small bowl to make the egg wash.
- Lay one egg roll wrapper on a clean, dry surface in a diamond shape, with one corner pointing toward you. Keep the remaining wrappers covered with a damp towel so they do not dry out.
- Spoon about 1/3 cup of the cooled filling onto the lower third of the wrapper, leaving about 1 inch of space on each side.
- Fold the bottom corner up over the filling and tuck it in snugly.
- Fold in the left and right corners toward the center, like you are closing an envelope.
- Brush the top corner with egg wash, then roll the egg roll up tightly toward the top corner and press to seal.
- Place the rolled egg roll seam-side down on a clean baking sheet and repeat with the remaining wrappers and filling.
8. Heat the Oil
- Pour the peanut oil into a Dutch oven or heavy pot until it is about 2 inches deep, leaving at least 3 inches of space below the rim.
- Clip the deep fry thermometer to the side of the pot.
- Heat over medium to medium-high heat until the oil reaches 350°F.
- Keep the oil as close to 350°F as you can for the whole batch, adjusting the burner up or down as needed.
9. Fry in Batches
- Carefully lower 3 or 4 egg rolls into the hot oil, using tongs or a spider strainer so you do not splash.
- Fry for 3 to 4 minutes, turning occasionally, until the wrappers are deep golden brown and blistered.
- Do not crowd the pot, because too many egg rolls will drop the oil temperature and make them greasy.
- Let the oil come back up to 350°F between batches.
10. Drain and Serve
- Lift each egg roll out of the oil and let the excess drip back into the pot.
- Transfer to a wire rack set over a baking sheet so the bottoms stay crisp.
- Let them rest for 3 to 5 minutes, since the cheesy center will be extremely hot.
- Serve warm, cut in half on the diagonal if you like.
Another favorite: Crab Rangoon
Tips for The Best Voodoo Egg Rolls
A few small habits make the difference between good egg rolls and spectacular ones.
I picked these up the hard way, and the same bold seasoning approach shows up in my Cajun chicken skillet.
- Cool the filling completely: Warm filling steams the wrapper from the inside and causes tears and leaks.
- Dice everything small: Large chunks poke through the wrapper and make rolling harder.
- Roll tightly: Loose rolls trap air, which leads to bubbles and uneven browning.
- Seal well: Use egg wash on the final corner and press firmly so it does not open in the oil.
- Watch the oil temperature: Stay near 350°F for crisp, golden, non-greasy results.
- Fry in small batches: Three or four at a time keeps the oil hot and the egg rolls separate.
- Keep wrappers covered: A damp towel stops them from drying out and cracking while you roll.
- Adjust the heat: Start with the cayenne listed, then add more next time if you like it hotter.
Serving Suggestions
These egg rolls are rich and savory, so they love something tangy, creamy, or fresh on the side.
I usually set out a couple of dipping sauces and let everyone mix and match.
- Creamy dips: Remoulade, ranch, or a simple spicy mayo are all great with the cheesy filling.
- Sweet heat: A sweet chili dip balances the smoky sausage and cayenne.
- Fresh sides: A crisp slaw or a simple green salad cuts the richness.
- Party platter: Pair with pickles, olives, and cut vegetables for an easy game day spread.
- Main course: Serve three egg rolls with dirty rice or a bowl of soup for a casual dinner.
For a sweet and spicy dip, try: Sweet Chili Sauce
Variations of Voodoo Egg Rolls
Once you have the base recipe down, it is easy to play with the filling.
Any of the seafood swaps below would also work in my crab cakes lineup of seafood favorites.
- Shrimp version: Replace the crawfish with 12 ounces of chopped cooked shrimp.
- Crab version: Use lump crab meat for a sweeter, more delicate filling.
- Chicken version: Swap in finely shredded cooked chicken for a budget-friendly option.
- Pepper Jack kick: Replace the Colby Jack with Pepper Jack for extra heat.
- Extra veggie: Add 1/2 cup of finely diced celery to round out the Cajun trinity.
- Baked version: Brush with oil and bake at 400°F for 18 to 22 minutes, flipping once.
- Air fryer version: Spray with oil and cook at 375°F for 8 to 10 minutes, flipping halfway.
Storage and Reheating
Egg rolls are best fresh, but leftovers keep surprisingly well if you store them properly.
The key is cooling them fully before they go into a container.
- Refrigerator: Store cooled egg rolls in an airtight container for up to 3 days.
- Freezer (cooked): Freeze on a tray until solid, then bag for up to 2 months.
- Freezer (uncooked): Freeze rolled, unfried egg rolls on a tray, then bag and fry straight from frozen, adding about 1 to 2 minutes.
- Oven reheating: Bake at 375°F for 10 to 12 minutes on a wire rack until hot and crisp.
- Air fryer reheating: Heat at 350°F for 4 to 6 minutes, flipping once.
- Avoid the microwave: It makes the wrapper soft and chewy.
Read Also: Sausage Rolls Recipe
Nutritional Facts
The numbers below are rough estimates for one egg roll, based on a batch of 12 fried in peanut oil.
If I am serving these as part of a bigger spread, I keep the rest of the menu lighter, and my Cajun potato soup is a cozy match.
- Calories: about 340
- Protein: about 17 g
- Carbohydrates: about 18 g
- Total fat: about 22 g
- Saturated fat: about 10 g
- Sodium: about 760 mg
- Fiber: about 1 g
- Sugar: about 2 g
Health Benefits of Key Ingredients
These egg rolls are definitely a treat, but several of the ingredients bring useful nutrients to the party.
Here is a quick look at what the main players offer.
- Crawfish: A lean source of protein that also provides vitamin B12 and selenium.
- Bell peppers: Rich in vitamin C and antioxidants, and they add natural sweetness.
- Garlic: Contains sulfur compounds that are often linked to heart health.
- Cheese: Provides calcium and additional protein.
- Smoked paprika and cayenne: Offer antioxidant carotenoids, and cayenne contains capsaicin, which gives the heat.
You might also enjoy: Air Fryer Jalapeno Poppers
FAQs About Voodoo Egg Rolls
1. Can I bake Voodoo Egg Rolls instead of frying them?
Yes, brush them with oil and bake at 400°F for 18 to 22 minutes, flipping once.
They will be a little less blistered than fried ones, but still crisp and delicious.
2. What does “Voodoo” mean in this recipe?
The name comes from the bold, spicy Cajun and Creole flavors packed into the filling.
It is a fun nod to New Orleans culture, and it does not refer to any single fixed recipe.
3. Can I make the filling ahead of time?
Absolutely, you can cook and chill the filling for up to 2 days in an airtight container.
A cold filling is actually easier to scoop and roll, so planning ahead works in your favor.
4. Why did my egg rolls leak cheese while frying?
Leaks usually come from warm filling, an overstuffed wrapper, or a weak seal.
Cool the filling fully, use about 1/3 cup per roll, and seal with egg wash, the same way you would for my air fryer mozzarella sticks.
5. How spicy are these egg rolls?
They are medium, with a warm Cajun heat rather than a burning one.
Reduce the cayenne for a milder batch, or add a dash of hot sauce to the filling for more fire.
Voodoo Egg Rolls
Ingredients
- 12 ounces cooked crawfish tail meat 340g, thawed, drained, and roughly chopped
- 8 ounces andouille sausage 225g, finely diced
- 2 tablespoons unsalted butter 28g
- 1/2 cup green bell pepper about 75g, finely diced
- 1/2 cup red bell pepper about 75g, finely diced
- 1/2 cup red onion about 75g, finely diced
- 3 cloves garlic minced
- 1 1/2 teaspoons Creole seasoning
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- 1/2 cup heavy cream 120ml
- 1 cup Colby Jack cheese shredded, about 115g
- 1 cup mozzarella cheese shredded, about 115g
- 12 egg roll wrappers
- 1 large egg beaten, for the egg wash
- 1 tablespoon water mixed into the egg wash
- 6 cups peanut oil or another neutral high-heat oil, for frying
Equipment
- Large skillet For cooking the filling
- Dutch oven or heavy-bottomed pot For frying
- Deep fry thermometer Clip-on style recommended
- Spider strainer or tongs For lifting the egg rolls
- Wire cooling rack Set over a baking sheet
- Rimmed baking sheet For the cooled filling and rolled egg rolls
- Small bowl and pastry brush For the egg wash
- Cutting board and sharp knife
Method
- Finely dice the bell peppers, red onion, and andouille; mince the garlic; drain, pat dry, and roughly chop the crawfish; and shred the cheeses.
- Cook the diced andouille in a large skillet over medium heat for 4 to 5 minutes until browned, leaving the flavorful fat in the pan.
- Melt the butter into the sausage, then cook the bell peppers and onion for 4 to 5 minutes until soft. Add the garlic and cook 30 seconds until fragrant.
- Add the crawfish, Creole seasoning, smoked paprika, and cayenne, stirring for 2 to 3 minutes until warmed through and coated in the spices.
- Pour in the heavy cream and simmer gently for 2 to 3 minutes until thickened and clinging to the filling, then remove from the heat.
- Let the filling rest 2 minutes, fold in both cheeses, then spread on a baking sheet and cool at least 20 minutes (or chill 10 minutes) until thick enough to scoop.
- Whisk the egg and water for the egg wash. Lay a wrapper in a diamond shape, add about 1/3 cup filling, fold the bottom corner up and tuck, fold in the sides, brush the top corner with egg wash, and roll tightly to seal. Repeat with the rest.
- Pour about 2 inches of peanut oil into a Dutch oven, clip on a thermometer, and heat over medium to medium-high until the oil reaches 350°F.
- Lower 3 or 4 egg rolls into the 350°F oil and fry for 3 to 4 minutes, turning occasionally, until deep golden and blistered. Let the oil return to 350°F between batches.
- Drain on a wire rack set over a baking sheet, rest 3 to 5 minutes since the center is very hot, and serve warm, halved on the diagonal if desired.
Nutrition
Notes
- Cool the filling completely before rolling; warm filling steams the wrapper from the inside and causes tears and leaks.
- Dice everything small (about pea-sized) so chunks do not poke through the wrapper and rolling stays easy.
- Roll tightly and seal the final corner firmly with egg wash so the rolls do not open in the oil.
- Keep the oil close to 350°F and fry in small batches of 3 or 4 so the temperature stays steady and the rolls stay crisp, not greasy.
- Keep unused wrappers covered with a damp towel so they do not dry out and crack while you roll.
- Make-ahead: the filling can be cooked and chilled in an airtight container for up to 2 days; cold filling is actually easier to scoop and roll.
- Variations: swap crawfish for chopped cooked shrimp, lump crab, or shredded chicken; use Pepper Jack for extra heat; add 1/2 cup finely diced celery; bake at 400°F for 18 to 22 minutes or air fry at 375°F for 8 to 10 minutes, flipping once.
- Storage: refrigerate cooled egg rolls in an airtight container up to 3 days; freeze cooked rolls up to 2 months, or freeze rolled unfried rolls and fry straight from frozen, adding 1 to 2 minutes.
- Reheat in the oven at 375°F for 10 to 12 minutes on a wire rack or in the air fryer at 350°F for 4 to 6 minutes; avoid the microwave, which makes the wrapper soft and chewy.
- Adjust the heat: start with the cayenne listed for medium Cajun warmth, then add more next time if you like it hotter.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
These Voodoo Egg Rolls are crispy, cheesy, smoky, and just spicy enough to keep everyone reaching for another one.
They are a little project, but the payoff is a platter of golden appetizers that feels like a celebration.
I hope you give this recipe a try at your next get-together. If you do, leave a comment and a rating below, and share a photo so I can see how yours turned out!
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- Crab Dip Recipe
- Sausage and Peppers Recipe
- Jalapeno Poppers Recipe
- Bang Bang Sauce Recipe
- Cheese Dip Recipe
