In a large mixing bowl, combine crawfish or shrimp, diced andouille sausage, shredded cheddar cheese, chopped red bell pepper, minced red onion, cooked rice, Cajun seasoning, and chopped parsley. Mix thoroughly until well incorporated.

Lay an egg roll wrapper in a diamond shape on a clean surface. Spoon 2-3 tablespoons of the filling onto the center. Fold the bottom corner over the filling, tuck in the sides tightly, then roll upward to seal. Use water on the edges to seal.

In a deep skillet, heat vegetable oil to 350°F (175°C). Monitor the temperature to ensure it’s not too hot or cold.

Carefully lower the egg rolls into the hot oil seam-side down in small batches. Fry for 2-3 minutes on each side until golden brown.

Once fried and drained, place your Voodoo Egg Rolls on a platter. Serve hot with your choice of dipping sauces.