Craving the irresistibly spicy and savory kick of restaurant-style egg rolls right in your own kitchen? This Voodoo Egg Rolls recipe is your answer. We’ve cracked the code on the famous RA Sushi appetizer, bringing you a perfect copycat version that’s packed with bold Cajun flavors, smoky andouille sausage, and tender crawfish. Forget takeout—get ready to create a truly magical appetizer that will have everyone begging for more.
These crispy, golden-brown delights are easier to make than you think. We’ll walk you through everything, from creating the perfectly seasoned filling to wrapping and frying them to perfection. Plus, we’re sharing our secret recipe for the tangy dipping sauce that completes the experience. Let’s get cooking!
What Are Voodoo Egg Rolls?
Voodoo Egg Rolls are a unique appetizer with a cult following, famously served at RA Sushi restaurants. They are a delicious fusion of Asian-style egg rolls and classic Louisiana Creole cuisine. Inside the crispy wrapper, you’ll find a savory filling of minced crawfish, spicy andouille sausage, and a blend of Cajun seasonings like paprika, cayenne, and garlic powder, all mixed with vegetables like cabbage and carrots. They are typically served with a tangy, slightly sweet dipping sauce that cuts through the richness and spice.
Why You’ll Love This Voodoo Egg Rolls Recipe
- Better Than the Restaurant: Making them at home means you control the ingredients. You can pack them with more filling and adjust the spice level to your liking for a truly gourmet experience.
- Incredibly Flavorful: The combination of smoky sausage, sweet crawfish, and bold Cajun spices creates a complex flavor profile that is absolutely addictive.
- Perfectly Crispy: We share our top tips for achieving that satisfying, golden-brown crunch every single time, whether you’re deep-frying, air-frying, or baking.
- Surprisingly Simple: Despite their complex taste, the process is straightforward. It’s the perfect recipe to impress guests at a party or to spice up your weeknight dinner rotation. Try serving them before our popular Alice Springs Chicken (coming soon).
Key Ingredients for Authentic Flavor
To capture the signature taste of these egg rolls, a few key ingredients are essential. Here’s what you’ll need to bring the magic to your kitchen.
For the Filling:
- Andouille Sausage: This smoked Cajun sausage is the heart of the recipe, providing a deep, smoky, and spicy flavor.
- Crawfish Tails: Use cooked, peeled crawfish tails. If you can’t find crawfish, cooked shrimp makes a great substitute.
- Cabbage & Carrots: Finely shredded coleslaw mix adds texture and a subtle sweetness that balances the spice.
- Cajun Seasoning: A good quality blend is crucial. It brings the heat and the classic Louisiana flavor profile.
- Egg Roll Wrappers: Find these in the refrigerated section of most grocery stores. They are key to getting that classic crispy texture.
For the Voodoo Dipping Sauce:
- Sweet Chili Sauce: This forms the base, offering a perfect blend of sweet and tangy.
- Rice Vinegar: Adds a sharp, acidic note to cut through the richness of the egg rolls.
- Soy Sauce: Provides a salty, umami depth.
- Sesame Oil: Just a touch adds a nutty, aromatic finish.
How to Make Voodoo Egg Rolls (Step-by-Step)
Follow these simple steps to create your own batch of incredible Voodoo Egg Rolls. The process is broken down into preparing the filling, wrapping the rolls, and cooking them to crispy perfection.
Step 1: Prepare the Filling
First, cook the andouille sausage in a large skillet over medium heat until browned, breaking it apart with a spoon. Drain off any excess grease. Add the shredded cabbage and carrots to the skillet and cook until softened, about 3-5 minutes. Remove the skillet from the heat and stir in the cooked crawfish tails and Cajun seasoning. Allow the mixture to cool completely before wrapping—this is crucial to prevent the wrappers from getting soggy.
Step 2: Wrap the Egg Rolls
Lay an egg roll wrapper on a clean surface in a diamond shape. Place about 2-3 tablespoons of the cooled filling in the center. Fold the bottom corner up over the filling. Fold in the left and right corners towards the center, creating an envelope shape. Moisten the edges of the top corner with a little water, then roll it up tightly. Ensure the roll is sealed well to prevent oil from seeping in during cooking.
Step 3: Cook the Egg Rolls
You have three great options for cooking your Voodoo Egg Rolls. For a healthier but still crispy option, try making them alongside our Air Fryer Broccoli.
Deep-Frying (Classic Method):
Heat about 2-3 inches of vegetable or canola oil in a heavy-bottomed pot to 350°F (175°C). Carefully place a few egg rolls in the hot oil, being sure not to overcrowd the pot. Fry for 3-5 minutes, turning occasionally, until they are deep golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
Air-Frying (Healthier Option):
Preheat your air fryer to 400°F (200°C). Lightly spray the egg rolls with cooking spray. Place them in the air fryer basket in a single layer. Cook for 8-12 minutes, flipping halfway through, until golden and crisp.
Baking (Easiest Method):
Preheat your oven to 425°F (220°C). Place the egg rolls on a baking sheet lined with parchment paper and spray them lightly with cooking spray. Bake for 15-20 minutes, flipping halfway through, until they are golden brown and crispy.
The Perfect Voodoo Dipping Sauce
No Voodoo Egg Roll is complete without its signature sauce! This simple mixture is the perfect balance of sweet, tangy, and savory. To make it, simply whisk together 1/2 cup of sweet chili sauce, 2 tablespoons of rice vinegar, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl. Serve it alongside the hot egg rolls for the ultimate flavor combination. This sauce is so good, you might want to try it with other dishes, like our favorite Parmesan Crusted Chicken (coming soon).
Expert Tips for Perfect Egg Rolls
- Don’t Overstuff: Too much filling can cause the wrappers to tear during wrapping or cooking.
- Keep Wrappers Moist: Keep the stack of egg roll wrappers covered with a damp paper towel while you work to prevent them from drying out.
- Cool the Filling: A hot or warm filling will steam the wrapper from the inside out, making it soggy and prone to tearing. Let it cool to room temperature first.
- Fry in Batches: Overcrowding the fryer will lower the oil temperature, resulting in greasy, soggy egg rolls. Cook in small batches for the best results.
Frequently Asked Questions
Yes! For a healthier option, you can cook them in an air fryer. Preheat it to 400°F (200°C), spray the egg rolls with cooking spray, and cook for 8-12 minutes, flipping halfway through, until golden and crisp.
The most important step is to let the filling cool completely to room temperature before wrapping. A hot filling will steam the wrapper and make it soggy. Also, ensure your frying oil is hot enough (350°F) so they cook quickly and absorb less oil.
If you cannot find cooked crawfish tails, an equal amount of cooked, chopped shrimp is an excellent substitute and works wonderfully with the other flavors.
Voodoo Egg Rolls are filled with a spicy mixture of andouille sausage, crawfish tails, finely shredded cabbage and carrots, and a blend of Cajun seasonings for that signature Creole flavor.
Our voodoo dipping sauce is a simple but delicious mixture of sweet chili sauce, rice vinegar, soy sauce, and a touch of sesame oil. It provides the perfect sweet and tangy contrast to the spicy egg rolls.
Voodoo Egg Rolls Recipe
Voodoo Egg Rolls (RA Sushi Copycat Recipe)
Ingredients
Equipment
Instructions
- In a large skillet over medium-high heat, cook the andouille sausage until browned, breaking it up with a spoon. Drain any excess grease. Add the coleslaw mix and cook until wilted, about 3-5 minutes.
- Remove the skillet from the heat. Stir in the chopped crawfish tails and Cajun seasoning. Mix well to combine. Set the filling aside and let it cool completely to room temperature.
- Place an egg roll wrapper on a flat surface in a diamond orientation. Spoon about 2-3 tablespoons of the cooled filling onto the center. Fold the bottom corner up over the filling. Fold in the side corners, then roll up tightly. Moisten the top corner with water to seal.
- Heat oil in a heavy-bottomed pot to 350°F (175°C). Carefully add 2-3 egg rolls to the oil and fry for 3-5 minutes, turning as needed, until deep golden brown and crispy. Drain on a wire rack. Repeat with the remaining egg rolls.
- In a small bowl, whisk together the sweet chili sauce, rice vinegar, soy sauce, and sesame oil until well combined.
- Serve the hot Voodoo Egg Rolls immediately with the dipping sauce.
Notes
Cooking Variations: For air frying, cook at 400°F for 8-12 minutes. For baking, cook at 425°F for 15-20 minutes.
Substitutions: Cooked, chopped shrimp can be used in place of crawfish.
Share Your Culinary Magic!
Now that you’ve mastered this Voodoo Egg Rolls recipe, it’s time to share your creation! We know they’ll be a huge hit. Snap a photo and share it on Pinterest—we’d love to see your amazing results. Don’t forget to follow us on Pinterest for more irresistible recipes!
