How to Make New Orleans Crawfish Egg Rolls | Voodoo Egg Rolls Recipe

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

crawfish tails

🥗Healthier: shrimp

💰Cheaper: imitation crab

Shrimp is a leaner protein, while imitation crab is more affordable.

Dice one-half of a yellow onion, one-half of a green bell pepper, and three stalks of green onion.

Add 3/4 cup of heavy whipping cream to a measuring cup and mix in 2 tablespoons of corn starch.

In a skillet, add one stick of butter and melt it.

Add the diced yellow onion and green bell pepper to the skillet and sauté until tender.

Once the veggies are tender, add one pack of crawfish tails, the chopped green onions, 1 teaspoon of minced garlic, and 1/2 cup of chicken broth to the skillet.

Season to taste with seasoning, garlic powder, onion powder, cayenne pepper, black pepper, paprika, and 1/2 cup of shrimp and crab oil.

Next, add in the heavy whipping cream and simmer on low heat for 5 minutes.

Add 2 cups of pepper jack cheese to the mixture and mix well until combined.

Once the crawfish filling is done, it's time to wrap the egg rolls. Brush the edges of the egg roll wrapper with egg wash.

Add a tablespoon of the crawfish filling to the center of the wrapper.

Fold the egg roll wrapper like an envelope and secure the ends with egg wash.

Freeze the filled egg rolls on a baking sheet lined with parchment paper for 5 minutes to prevent leaking during frying.

Fry the egg rolls for 3 to 5 minutes, or until golden brown.

Cooking Techniques

Equipment Needed

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Dietary

Allergens