VooDoo Crawfish Eggrolls with Cajun Sausage and BBQ Mayo Dip Recipe
VooDoo Eggrolls are crispy, flavorful crawfish and andouille sausage eggrolls inspired by Cajun cuisine. Packed with the classic Cajun Trinity of onions, bell peppers, and celery, combined with a spicy tomato base and melted mozzarella cheese, these eggrolls offer a perfect balance of smoky, spicy, and savory flavors. Fried to golden perfection and paired with a creamy BBQ mayo dipping sauce, they make an irresistible appetizer or snack.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8-10 eggrolls 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Ingredients
Scale
Protein & Veggies
- 8 oz crawfish
- 8 oz andouille sausage, diced
- 1 onion, diced
- 1 bell pepper, diced
- ¼ cup celery, diced
Rice & Flavor Base
- 1 cup cooked rice (parboiled, cooked separately)
- 3 tbsp tomato paste
- 1 tbsp garlic (minced or paste)
- 2 tbsp butter
- 1 tsp dried oregano
Seasonings
- Cajun seasoning (to taste)
- All-purpose seasoning (to taste)
- Smoked paprika (to taste)
- Chile powder (to taste)
- Cayenne pepper (to taste)
For Rolling & Frying
- 1 cup mozzarella cheese or your choice of meltable cheese
- Eggroll wrappers
- Water or egg wash (to seal)
- Neutral oil (for frying, e.g., vegetable or canola oil)
Dipping Sauce
- ½ cup BBQ sauce
- ½ cup mayonnaise
Instructions
- Cook the Rice & Prep Veggies: Dice onions, bell peppers, and celery to prepare the Cajun trinity. Cook parboiled rice according to package instructions and set aside to cool slightly while prepping other ingredients.
- Build the Cajun Trinity: In a large skillet over medium heat, melt 2 tablespoons of butter. Add diced onion, bell pepper, and celery. Sauté until fragrant and softened, about 5–7 minutes.
- Add Protein & Tomato Base: Stir in diced andouille sausage and cook until browned and slightly crisp, about 5 minutes. Add crawfish and sauté just until heated through without overcooking. Mix in garlic and tomato paste. Stir to combine and let simmer for 2–3 minutes.
- Season It Up: Add Cajun seasoning, all-purpose seasoning, smoked paprika, chile powder, cayenne pepper to taste, and dried oregano. Deglaze pan with a splash of water or stock if needed to loosen bits. Taste and adjust seasonings.
- Combine with Rice: Add cooked rice to skillet mixture and stir until fully combined. Cook filling for an additional 1-2 minutes, then remove from heat and allow to cool for 10–15 minutes to prevent wrapping hot filling.
- Assemble the Eggrolls: Lay an eggroll wrapper flat. Sprinkle mozzarella cheese near the bottom, then add about 1.5–2 oz of cooled filling. Roll tightly like a burrito—fold bottom up, then sides, and roll to seal. Use water or egg wash to close the edge. Repeat with remaining filling and wrappers.
- Fry Until Golden: Heat neutral oil to 350°F in a large skillet or deep fryer. Fry eggrolls in batches (3–4 at a time) for about 3–5 minutes until golden brown and crispy. Remove with tongs and drain on a wire rack set over a baking sheet.
- Slice, Sauce & Serve: Slice eggrolls diagonally and serve with a dipping sauce made by mixing ½ cup mayonnaise and ½ cup BBQ sauce. Garnish with chopped chives or green onions for an extra flavor pop.
Notes
- Ensure filling is cool before wrapping to prevent wrappers from becoming soggy or tearing.
- Adjust cayenne pepper and spices according to your preferred spice level.
- Use a neutral oil with a high smoke point for frying to achieve crispy eggrolls.
- Leftover filling can be stored in the refrigerator for up to 2 days.
- You can bake the eggrolls at 400°F for 18-20 minutes, turning halfway, as a lighter alternative to frying.
Keywords: Crawfish eggrolls, Cajun eggrolls, fried appetizers, andouille sausage, crispy eggrolls, VooDoo eggrolls
