1. Begin by melting the butter in a large skillet over medium heat. Add the diced andouille sausage and cook for 4 to 5 minutes, until nicely browned. Next, toss in the diced onion, bell pepper, and celery. Sauté for 3 to 4 minutes, or until the vegetables have softened.

2. Now, it’s time to season the filling with a flavorful punch. Stir in the minced garlic, tomato paste, Cajun seasoning, smoked paprika, and cayenne pepper. Let the spices bloom for about 1 minute, infusing the filling with their captivating aromas.

3. Finally, fold in the chopped crawfish (or shrimp) and the cooked white rice. Cook for 2 more minutes, then remove the skillet from the heat. Allow the filling to cool for about 10 minutes before stirring in the shredded mozzarella and Colby Jack cheeses.

4. Preheat your oil in a skillet to 350°F for frying. While the oil heats up, it’s time to assemble your Voodoo Egg Rolls. Place 2 to 3 tablespoon of the filling in the center of each egg roll wrapper. Fold the bottom corner over the filling, then fold in the sides and roll the wrapper tightly, sealing the edge with a dab of water.

5. Carefully lower the prepared egg rolls into the hot oil and fry them in batches for 2 to 3 minutes per side, or until they’re golden brown and crispy. Drain the fried egg rolls on paper towels to remove any excess oil.

6. While the egg rolls are frying, whisk together all the ingredients for the Voodoo Dipping Sauce in a small bowl. The creamy, tangy, and slightly spicy sauce is the perfect companion for your Cajun-inspired creation.

7. Serve the hot, freshly fried Voodoo Egg Rolls immediately, accompanied by the Voodoo Dipping Sauce. These irresistible bites pair exceptionally well with a variety of Cajun and Creole dishes.