Craving the irresistibly spicy and savory Voodoo Egg Rolls from Universal Orlando? You’ve come to the right place! This copycat recipe perfectly captures the magic, packing a fiery blend of crawfish, andouille sausage, shrimp, and melted pepper jack cheese into a perfectly crispy wrapper. We’ll show you how to make these iconic snacks right in your own kitchen, complete with a creamy, spicy dipping sauce that will transport you straight to your favorite theme park.
What Are Voodoo Egg Rolls?
Voodoo Egg Rolls are a fan-favorite appetizer known for their bold, Creole-inspired flavors. They are much more than a typical egg roll; they’re stuffed with a unique combination of classic Louisiana ingredients. The filling typically includes minced andouille sausage, tender crawfish tails, and succulent shrimp, all brought together with sauteed vegetables and spicy pepper jack cheese. This incredible mix is then wrapped in a traditional egg roll wrapper and fried to golden-brown perfection.
Why You’ll Love This Voodoo Egg Rolls Recipe
This isn’t just a recipe; it’s a ticket to flavor town! Here’s why you’ll be making these Voodoo Egg Rolls again and again:
- Authentic Flavor: We’ve carefully balanced the spices to replicate that signature Creole kick you love.
- Perfectly Crispy: Follow our tips, and you’ll achieve a shatteringly crisp exterior every single time, whether you fry or air fry. You can learn more about achieving that perfect crispy texture.
- The Ultimate Appetizer: These are the perfect party food—unique, satisfying, and guaranteed to disappear fast. Just like our popular Cowboy Queso Dip, it’s a guaranteed crowd-pleaser!
- Easy to Follow: With step-by-step instructions, even first-time egg roll makers will feel like pros.
Key Ingredients
This recipe uses a blend of classic Cajun and Creole ingredients to create its signature flavor. Here’s what you’ll need to gather.
For the Egg Rolls
- Andouille Sausage: This smoked pork sausage provides a deep, spicy flavor.
- Crawfish Tails: Use pre-cooked, frozen crawfish tails, thawed and drained.
- Shrimp: Small, peeled, and deveined shrimp work best.
- Vegetables: A classic mirepoix of onion, bell pepper, and celery builds the flavor base.
- Pepper Jack Cheese: Provides a creamy melt with a little extra kick.
- Seasoning: A mix of Creole seasoning, garlic powder, and a pinch of cayenne.
- Egg Roll Wrappers: Find these in the refrigerated section of most grocery stores.
For the Voodoo Dipping Sauce
- Mayonnaise: The creamy base of our sauce.
- Chili Garlic Sauce: For a sweet and spicy punch.
- Lime Juice: A splash of fresh lime juice brightens everything up.
- Worcestershire Sauce: Adds a savory, umami depth.
How to Make Voodoo Egg Rolls Step-by-Step
Making these Voodoo Egg Rolls is a straightforward process. We’ll start by creating the filling, then move on to wrapping and cooking. Let’s get started!
Step 1: Prepare the Meats
Start by cooking the andouille sausage in a large skillet over medium heat until browned. Remove it from the skillet and set it aside. In the same skillet, cook the shrimp until they are pink and opaque. Roughly chop the cooked sausage and shrimp into small, bite-sized pieces to ensure they mix well with the other ingredients.
Step 2: Sauté the Vegetables
Add the diced onion, bell pepper, and celery to the same skillet. Sauté for 5-7 minutes, until the vegetables have softened and the onion is translucent. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Combine the Filling
Return the chopped sausage and shrimp to the skillet with the vegetables. Add the thawed crawfish tails, Creole seasoning, garlic powder, and cayenne pepper. Stir everything together and cook for 2-3 minutes to allow the flavors to meld. Remove the skillet from the heat and let the filling cool for about 15 minutes. Once cooled, stir in the shredded pepper jack cheese.
Step 4: Assemble the Egg Rolls
Place an egg roll wrapper on a clean surface in a diamond shape. Spoon about 3 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner up over the filling, then fold in the left and right corners. Brush the top corner with a little water, then roll the egg roll up tightly to seal. Repeat with the remaining wrappers and filling.
Cooking Your Voodoo Egg Rolls: Two Ways
You can achieve a delicious, crispy result with either traditional deep frying or using an air fryer. The choice is yours!
Method 1: Deep Frying (The Classic)
Heat 2-3 inches of vegetable or canola oil in a heavy-bottomed pot to 350°F (175°C). Carefully place 3-4 egg rolls in the hot oil, being sure not to overcrowd the pot. Fry for 4-5 minutes, turning occasionally, until they are deep golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.
Method 2: Air Frying (A Lighter Option)
For a less oily but still crispy Voodoo Egg Roll, the air fryer is a fantastic option. Preheat your air fryer to 400°F (200°C). Spray the egg rolls lightly with cooking spray and place them in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until golden brown and crisp.
The Perfect Voodoo Dipping Sauce
No Voodoo Egg Roll is complete without its signature dipping sauce! This creamy and spicy sauce is incredibly easy to make. Simply whisk together the mayonnaise, chili garlic sauce, fresh lime juice, and Worcestershire sauce in a small bowl until smooth. That’s it! The sauce can be made ahead and stored in the refrigerator.
Storage and Make-Ahead Instructions
These egg rolls are a great option to prepare in advance. You can assemble the egg rolls, cover them tightly, and refrigerate them for up to 24 hours before frying. For longer storage, you can freeze uncooked egg rolls in a single layer on a baking sheet, then transfer them to a freezer bag. They can be cooked directly from frozen, just add a few extra minutes to the cooking time. This make-ahead convenience is similar to our favorite Keto Italian Meatballs recipe.
Frequently Asked Questions
Yes, absolutely! For a lighter version, you can cook them in an air fryer. Preheat it to 400°F (200°C), spray the egg rolls with a little cooking spray, and cook for 10-12 minutes, flipping them halfway through, until they are golden brown and crispy.
Yes, they are perfect for making ahead. You can assemble the egg rolls and store them in an airtight container in the refrigerator for up to 24 hours before cooking. You can also freeze the uncooked egg rolls for up to 3 months and cook them directly from frozen.
To prevent soggy egg rolls, ensure your filling has cooled completely before you start wrapping. Also, make sure your frying oil is hot enough (around 350°F / 175°C) so it seals the wrapper quickly rather than soaking in. Finally, drain the cooked egg rolls on a wire rack, not on paper towels.
A Voodoo Egg Roll is filled with a spicy and savory mixture of classic Creole ingredients, including andouille sausage, crawfish tails, shrimp, sauteed vegetables (onion, bell pepper, celery), and melted pepper jack cheese for a creamy, spicy kick.
The best dipping sauce is a creamy one with a bit of spice to complement the filling. We recommend a ‘Voodoo Sauce’ made from a base of mayonnaise, mixed with chili garlic sauce, a splash of lime juice, and a dash of Worcestershire sauce.
Voodoo Egg Rolls Recipe
Voodoo Egg Rolls (Universal Orlando Copycat)
Ingredients
Equipment
Instructions
- In a large skillet over medium-high heat, cook the andouille sausage until browned. Remove with a slotted spoon and set aside. Add the shrimp to the same skillet and cook until pink. Remove and set aside. Roughly chop the cooked sausage and shrimp.
- In the same skillet, add the diced onion, bell pepper, and celery. Sauté until softened, about 5-7 minutes. Add the minced garlic and cook for one more minute until fragrant.
- Return the chopped sausage and shrimp to the skillet. Stir in the crawfish tails and Creole seasoning. Cook for 2-3 minutes to combine flavors. Remove from heat and allow the mixture to cool for 15 minutes.
- Once cooled, transfer the filling to a large bowl and stir in the shredded pepper jack cheese until evenly combined.
- Place an egg roll wrapper on your work surface in a diamond orientation. Spoon approximately 3 tablespoons of the filling onto the bottom third of the wrapper.
- Fold the bottom corner over the filling. Fold in the two side corners. Lightly brush the top corner with water, then roll tightly to seal.
- To Deep Fry: Heat oil in a large pot to 350°F (175°C). Fry the egg rolls in batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack.
- To Air Fry: Preheat air fryer to 400°F (200°C). Spray egg rolls with cooking spray and cook for 10-12 minutes, flipping halfway, until golden and crisp.
- In a small bowl, whisk together the mayonnaise, chili garlic sauce, lime juice, and Worcestershire sauce until smooth. Serve alongside the hot egg rolls.
Notes
Don't overcrowd the fryer; cook in batches to maintain the oil temperature and ensure crispy results.
Keep the unused egg roll wrappers covered with a damp cloth to prevent them from drying out while you work.
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