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Voodoo Egg Rolls

Voodoo Egg Rolls

This recipe combines crawfish and andouille sausage in a flavorful egg roll filling.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Cajun
Servings 6 egg rolls
Calories 350 kcal

Equipment

  • Frying pan
  • Mixing bowl

Ingredients
  

For the Filling

  • 12 oz Boudreaux’s Frozen Cooked Peeled & Deveined Crawfish Tail
  • 13 oz Hillshire Farm Cajun Style Andouille Smoked Sausage
  • ½ cup Chopped Green Peppers
  • ½ cup Chopped Yellow Peppers
  • ½ cup Chopped Red Peppers
  • ½ cup Chopped Red Onions
  • ¾ cup Heavy Cream
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Smoked Paprika
  • ½ teaspoon Cayenne Pepper
  • 1 ½ teaspoon Tony’s Original Creole Seasoning
  • 1 cup Colby Jack Cheese
  • 1 cup Mozzarella Cheese

Instructions
 

  • In a mixing bowl, combine crawfish, andouille sausage, chopped peppers, chopped onions, heavy cream, and all spices. Mix well.
  • Fill egg roll wrappers with the mixture and roll them tightly. Heat oil in a frying pan and fry until golden brown.

Notes

Serve hot with your favorite dipping sauce.
Keyword Andouille Sausage, Cajun Appetizer, Crawfish, Voodoo Egg Rolls