Ingredients
- Cooked Shrimp, peeled and deveined: 1 pound
- Andouille Sausage, diced: 1/2 pound
- Collard Greens, chopped: 1 cup
- Red Bell Pepper, diced: 1/2 cup
- Yellow Onion, diced: 1/2 cup
- Creole Seasoning: 2 tablespoons
- Cream Cheese, softened: 4 ounces
- Egg Roll Wrappers: 1 package (approximately 20)
Instructions
- Step 1: In a large skillet, sauté the diced andouille sausage over medium heat until browned and cooked through. Remove from skillet and set aside.
- Step 2: Add diced onion and red bell pepper to the skillet and sauté until softened, about 5 minutes. Add the chopped collard greens and cook until wilted, about 3 minutes more.
- Step 3: In a large bowl, combine the cooked sausage, sautéed vegetables, cooked shrimp, softened cream cheese, and creole seasoning. Mix well until all ingredients are evenly distributed.
- Step 4: Lay out an egg roll wrapper on a flat surface. Place about 2 tablespoons of the filling in the center of the wrapper. Fold in the sides of the wrapper, then fold the bottom corner over the filling and roll tightly towards the top corner, sealing the edge with a little water.
- Step 5: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes, or until golden brown and crispy.
- Step 6: Remove the egg rolls from the oil and place them on a wire rack to drain. Serve hot with your favorite dipping sauce.
Notes
- Store leftover Voodoo Egg Rolls in an airtight container in the refrigerator for up to 3 days.
- Reheat your Voodoo Egg Rolls in an air fryer or oven to maintain their crispy texture, avoiding sogginess from microwaving.
- Serve these spicy egg rolls with a cool and creamy remoulade sauce to balance the heat and complement the Creole flavors.
- Don't overfill the wrappers to prevent bursting during frying; a little filling goes a long way in these flavorful rolls.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American