Title: Voodoo Egg Rolls with Spicy Dipping Sauce
Ingredients:
For the Egg Rolls:
½ lb shrimp, peeled, deveined, and chopped
½ lb Andouille sausage, finely chopped
1 tbsp olive oil
½ cup bell pepper, finely diced
½ cup onion, finely diced
2 cloves garlic, minced
1 tsp Cajun seasoning
¼ tsp cayenne pepper (optional)
Salt and black pepper, to taste
1 cup shredded pepper jack cheese
12 egg roll wrappers
1 egg, beaten (for sealing wrappers)
Oil for deep frying
For the Voodoo Dipping Sauce:
½ cup mayonnaise
2 tbsp ketchup
1 tbsp hot sauce
1 tsp Creole mustard or Dijon
1 clove garlic, grated
½ tsp smoked paprika
Instructions:
Cook the Filling: Heat olive oil in a skillet over medium heat. Add Andouille sausage and cook for 2–3 minutes. Add bell pepper, onion, and garlic; cook until softened, about 5 minutes. Stir in shrimp, Cajun seasoning, cayenne (if using), salt, and pepper. Cook until shrimp is just opaque, about 2–3 minutes. Remove from heat and cool slightly.
Add Cheese: Mix shredded pepper jack cheese into the cooled filling.
Assemble Egg Rolls: Lay out an egg roll wrapper. Spoon about 2 tbsp of filling onto the center. Fold sides in, roll tightly, and seal edges with beaten egg. Repeat for all wrappers.
Fry Egg Rolls: Heat oil to 350°F (175°C) in a deep fryer or large pot. Fry egg rolls in batches until golden and crispy, about 3–4 minutes per side. Drain on paper towels.
Make Dipping Sauce: In a small bowl, mix mayonnaise, ketchup, hot sauce, Creole mustard, garlic, and smoked paprika until smooth.
Serve: Serve hot egg rolls with voodoo dipping sauce on the side.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Serves: 12 egg rolls