Voodoo Eggrolls Recipe

Prepare seafood

Pat shrimp and crawfish tails dry with paper towels. Toss shrimp with 1 tsp blackened seasoning and 1/4 tsp black pepper.

Sauté aromatics

Heat 1 tbsp olive oil and 2 tbsp butter in a large skillet over medium-high heat. Add diced onion, bell pepper, and celery and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30 seconds until fragrant.

Cook seafood

Push vegetables to the side, add seasoned shrimp to the pan and cook 2–3 minutes until just opaque. Add chopped crawfish tails and cook another 1–2 minutes to heat through. Stir vegetables and seafood together.

Season and combine

Lower heat to medium. Stir in cooked rice, 1 tsp Worcestershire sauce, 1 tsp hot sauce, 1 tbsp lemon juice, remaining 1 tsp blackened seasoning, 1 tsp salt, and remaining 1/4 tsp black pepper. Mix until evenly combined and heated through, about 2–3 minutes. Taste and adjust seasoning. Remove from heat and fold in shredded colby-jack cheese and sliced scallions; allow mixture to cool 10 minutes (so wrappers won't steam).

Make slurry

Whisk together 1/2 cup flour and 1/4 cup water to form a smooth paste (egg-wash substitute) for sealing wrappers.

Roll eggrolls

Place an egg roll wrapper on a clean surface in a diamond orientation. Spoon about 3 heaping tablespoons (roughly 1/4 cup) of the cooled filling across the lower third of the wrapper, leaving a 1/2-inch border at the sides. Fold the bottom corner over the filling, tuck sides in, then roll tightly toward the top corner. Brush the top edge with flour slurry and press to seal. Repeat until all filling is used (about 10 rolls).

Fry (deep-fry method)

Pour vegetable oil into a heavy skillet or pot to a depth of 1"–1.5" and heat to 350°F (175°C). Fry 3–4 eggrolls at a time, seam side down, turning occasionally, until deep golden and crisp, 3–4 minutes per batch. Remove with a slotted spoon to a paper-towel-lined tray to drain.

Pan-fry alternative

For shallower oil, heat 2–3 tbsp oil in a large skillet over medium heat. Add eggrolls seam side down and cook, turning every 2–3 minutes, until evenly browned and crisp on all sides, about 10–12 minutes, adding more oil as needed.

Keep warm

If making in batches, keep finished eggrolls in a 250°F (120°C) oven on a wire rack so they stay crisp while you finish frying.

Whisk together 1/2 cup mayonnaise, 1 tsp creole or Dijon mustard, 1 tsp hot sauce, 1/2 tsp lemon juice, 1/4 tsp cayenne, and 1/4 tsp salt until smooth. Taste and adjust heat or acidity. Serve chilled or at room temperature alongside hot eggrolls.

Slice eggrolls on a bias (optional) and arrange on a platter with dipping sauce. Garnish with extra sliced scallions and a lemon wedge. Serve immediately while hot and crispy.