Voodoo Egg Rolls Cajun Style (Printable)
Cajun-inspired crispy rolls packed with smoky andouille, chicken, and spicy peppers.
# What You'll Need:
→ Meats
01 - 7 oz andouille sausage, finely diced
02 - 7 oz cooked chicken breast, shredded
→ Vegetables
03 - 1 small onion, finely chopped
04 - 1 small red bell pepper, finely diced
05 - 1 small green bell pepper, finely diced
06 - 2 stalks celery, finely chopped
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and minced
09 - 2 oz shredded cheddar cheese
→ Spices & Seasonings
10 - 1 tsp Cajun seasoning
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - Salt and black pepper, to taste
→ Wrappers & Frying
14 - 12 egg roll wrappers
15 - 2 tbsp water for sealing wrappers
16 - Vegetable oil, for deep frying
# How-To Steps:
01 - Heat a large skillet over medium heat. Add the diced andouille sausage and cook until it begins to brown, about 3-4 minutes. Add the onion, red and green bell peppers, celery, garlic, and minced jalapeño. Sauté for 4-5 minutes until vegetables are softened and fragrant.
02 - Stir in the shredded cooked chicken, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Continue cooking for 2-3 minutes to allow flavors to meld. Remove from heat and let the filling cool slightly for easier handling.
03 - Transfer the slightly cooled meat mixture to a bowl and toss with the shredded cheddar cheese until evenly distributed. Allow the filling to cool completely before wrapping to prevent soggy egg rolls.
04 - Place an egg roll wrapper on a clean work surface with one corner pointing toward you (diamond orientation). Spoon approximately 2-3 tablespoons of the filling onto the lower third of the wrapper, leaving about 1 inch of border at the edges.
05 - Fold the bottom corner over the filling tightly. Fold in the left and right side corners toward the center. Roll the wrapper upward from the bottom, keeping it tight. Brush the top corner with water and press to seal completely. Repeat with remaining wrappers and filling.
06 - Pour vegetable oil into a deep skillet or fryer to a depth of 2-3 inches. Heat to 350°F. Fry the egg rolls in batches of 4-5 for 2-3 minutes per side, turning once, until golden brown and crispy all over. Maintain oil temperature throughout frying.
07 - Transfer fried egg rolls to a wire rack or paper towel-lined plate to drain excess oil. Let cool for 2-3 minutes before serving. Serve hot accompanied by spicy remoulade, Creole mustard, or your preferred dipping sauce.
# Expert Suggestions:
01 -
- These pack way more personality than your average takeout egg roll
- The combination of smoky andouille and sharp cheddar creates this incredible depth that sneaks up on you
02 -
- Cool your filling before wrapping or the wrappers will tear and create a mess
- Do not overcrowd the fryer or the oil temperature drops and you end up with soggy rolls
03 -
- Double-seal the wrappers by moistening both the final corner and the fold before the last roll
- Keep a splatter screen handy because Cajun spices can make the oil extra lively