VooDoo Rolls

A New Orleans original. A New Orleans Seafood & Spirits' recipe.

• Ready In: 35 mins
• Yields: 20 Rolls

Ingredients

• 10  ounces crawfish tails
• 2  teaspoons  creole seasoning
• 1⁄4 cup  minced onion
• 3  minced garlic cloves
• 6  ounces andouille sausages, cut in a small dice
• 5  tablespoons Worcestershire sauce
• 8  ounces  shredded mozzarella cheese
• 20  egg roll wraps
•  vegetable oil, to fry

Directions

1. Sprinkle creole seasoning on crawfish and toss to cover.
2. Saute onions and garlic in Worcestershire sauce for 2 minutes. Add crawfish and andouille. Sauté for 3 minutes. Drain and allow to cool. Mix cheese with the cool meat mixture.
3. Place egg roll wrapper on a dry surface. Place 2 Tablespoons of the meat and cheese mixture in a roll down the middle of the wrapper.  Fold the sides of the wrapper 1/2 inch over the mixture. With a small amount of water, wet one end and 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.