VooDoo Rolls

Submitted by gailanng

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

 

• Ready In: 35mins
• Ingredients: 9
• 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.