Description
Spicy Caribbean-inspired voodoo egg rolls bring explosive flavor from Jamaica’s culinary landscape. Crispy wrappers packed with jerk chicken, tropical peppers, and zesty seasonings promise an unforgettable culinary adventure for you.
Ingredients
Scale
Protein Ingredients:
- 8 ounces (226 grams) crawfish tails, cooked and chopped
- 8 ounces (226 grams) andouille sausage, diced
- 1 cup mozzarella cheese, shredded
Vegetable and Aromatic Ingredients:
- 1 medium onion, diced
- 1 bell pepper (red or green), diced
- 1/4 cup celery, diced
- 2 cloves garlic, minced
- 1 cup cooked white rice
Seasoning and Binding Ingredients:
- 3 tablespoons tomato paste
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon Creole seasoning
- Salt and pepper, to taste
Assembly Ingredients:
- Egg roll wrappers
- Water or egg wash (for sealing)
- Oil for frying (vegetable or peanut oil)
Dipping Sauce Ingredients:
- 1/2 cup mayonnaise
- 1/2 cup barbecue sauce
Instructions
- Craft the flavor-packed filling by melting butter in a large skillet over medium heat, introducing diced onion, bell pepper, and celery. Sauté until vegetables turn translucent and tender.
- Incorporate andouille sausage, browning it to develop rich, smoky notes. Add minced garlic and tomato paste, allowing the aromatics to bloom and intensify.
- Sprinkle in a vibrant blend of smoked paprika, chili powder, cayenne pepper, Creole seasoning, salt, and pepper. Stir thoroughly to distribute the spices evenly.
- Gently fold crawfish tails and cooked rice into the spiced mixture, ensuring complete integration and thorough heating.
- Remove the skillet from heat and allow the filling to cool slightly. Introduce shredded mozzarella cheese, creating a creamy, melty component.
- Position egg roll wrappers in a diamond orientation on a clean surface. Carefully center a portion of the prepared filling near the bottom corner.
- Execute precise folding techniques: lift the bottom corner over the filling, tuck in side edges, and roll tightly toward the top corner. Seal the edges using water or egg wash.
- Heat oil in a deep fryer or large pot to 350°F, maintaining a consistent temperature for optimal frying.
- Submerge egg rolls in hot oil, working in batches to prevent overcrowding. Fry until they achieve a golden, crispy exterior, approximately 3-5 minutes.
- Transfer fried egg rolls to a paper towel-lined plate, allowing excess oil to drain.
- Whisk together mayonnaise and barbecue sauce in a small bowl to create a complementary dipping sauce.
- Plate the piping hot Voodoo Egg Rolls alongside the prepared sauce, ready to tantalize taste buds with Louisiana-inspired flavors.
Notes
- Carefully monitor the heat when sautéing to prevent burning the aromatics and maintain their vibrant flavors.
- Use fresh crawfish tails for the most authentic Cajun taste, or substitute with pre-cooked shrimp if unavailable.
- Ensure the filling is completely cooled before wrapping to prevent soggy egg roll wrappers and ensure a crispy exterior.
- For a gluten-free version, use rice paper wrappers and gluten-free Creole seasoning as alternative options.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snacks
- Method: Frying
- Cuisine: Cajun/Creole
Nutrition
- Serving Size: 6
- Calories: 450
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 28 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 70 mg