Voodoo Rolls Recipe
Follow this Voodoo Rolls Recipe ingredients and directions to make the perfect Voodoo Rolls like a professional chef.
Equipment & Tools
- Stove
- Saucepan
- Frying Pan
- Cutting Board
- Knife
- Mixing Bowl
- Measuring Cup
- Measuring Spoon
- Serving Plate
Ingredients
- 10 oz Riceland Crawfish Crawfish Tails Meat, Recommended
- 2 tsp Cajun's Choice Creole Seasoning, Recommended
- ¼ cup Minced Onions
- 3 Cloves Garlic, Minced
- 6 oz Aidells Andouille Sausage, Cut Into Small Dice
- 5 tbsp Worcestershire Sauce
- 8 oz Shredded Mozzarella Cheese
- 20 NASOYA FOODS Egg Roll Wrappers, Recommended
- Oil For Frying
Instructions
- Put creole seasoning on crawfish and toss to cover.
- Saute onions and garlic in Worcestershire sauce for 2 minutes.
- Add crawfish and Andouille. Saute for 3 minutes. Drain and allow to cool.
- Mix cheese with the cool meat mixture.
- Place an egg roll wrapper on a dry surface.
- Place 2 tablespoons of the meat and cheese mixture in a roll in the middle of the wrapper.
- Fold the sides of the wrapper 1/2 inch over the mixture.
- Wet one end and roll the roll toward that end.
- Press to seal.
- Fry rolls at 375 degrees until golden, about 2 minutes.
- Make sure to turn the rolls so that both sides cook evenly.
- Enjoy your delicious Voodoo Rolls!
Nutrition
Serving: 2rollsCalories: 351kcal (18%)Carbohydrates: 40.7g (14%)Protein: 22.7g (45%)Fat: 10g (15%)Saturated Fat: 4.5g (28%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 78mg (26%)Sodium: 1025mg (45%)Potassium: 112mg (3%)Fiber: 1.3g (5%)Sugar: 1.8g (2%)Calcium: 69mg (7%)Iron: 3mg (17%)
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