In a large mixing bowl, combine the cooked crawfish tails or shrimp, andouille sausage, shredded cheddar cheese, diced red bell pepper, diced red onion, cooked rice, Cajun seasoning, and chopped parsley. Mix well until every ingredient is coated in the spices.

Take an egg roll wrapper and lay it out diagonally in front of you. Spoon 2-3 tablespoons of the filling onto the center of the wrapper, then fold in the corners and roll it up tightly, sealing the end with a little water.

In a deep skillet, pour enough vegetable oil to reach about 2 inches up the sides of the pan. Heat the oil over medium-high heat until it reaches 350°F (175°C).

Carefully lower the assembled egg rolls into the hot oil seam-side down, frying in batches to avoid overcrowding. Cook for 2–3 minutes on each side until golden-brown.

Once your Voodoo Egg Rolls are perfectly crispy and golden, serve them hot with dipping sauces like spicy ranch, cheese sauce, or Cajun remoulade.