Ingredients
- Cooked Shrimp, chopped: 1 pound
- Andouille Sausage, diced: 1/2 pound
- Collard Greens, chopped: 1 cup
- Red Onion, diced: 1/2 cup
- Cream Cheese, softened: 4 ounces
- Cajun Seasoning: 2 tablespoons
- Egg Roll Wrappers: 12
- Vegetable Oil: for frying
Instructions
- Step 1: In a large bowl, combine the chopped shrimp, diced andouille sausage, collard greens, red onion, cream cheese, and Cajun seasoning. Mix well to ensure all ingredients are evenly distributed.
- Step 2: Lay an egg roll wrapper on a flat surface, positioning it so one corner is facing you. Place about 2 tablespoons of the shrimp and sausage mixture in the center of the wrapper.
- Step 3: Fold the bottom corner over the filling, then fold in the two side corners. Roll the egg roll tightly away from you, moistening the top corner with a little water to seal it.
- Step 4: Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).
- Step 5: Carefully place the egg rolls in the hot oil, being careful not to overcrowd the fryer. Fry for 3-4 minutes, or until golden brown and crispy.
- Step 6: Remove the egg rolls from the oil and place them on a paper towel-lined plate to drain excess oil. 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 these in an air fryer for the crispiest results, avoiding a soggy texture.
- Serve these with a spicy remoulade or a sweet chili sauce for a truly bewitching experience.
- Don't overfill the wrappers, as the cream cheese can melt and cause them to burst during frying.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American