Voodoo Egg Rolls Cajun Style (Printable Version)
Crispy fried rolls filled with andouille, chicken, peppers, and bold Cajun spices
# 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 Make:
01 - Heat a large skillet over medium heat. Sauté the andouille sausage until it begins to brown. Add onion, bell peppers, celery, garlic, and jalapeño. Cook for 4-5 minutes until vegetables are softened.
02 - Stir in the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Continue cooking for 2-3 minutes. Remove from heat and let cool slightly.
03 - Toss the cooled filling with shredded cheddar cheese until evenly combined.
04 - Place an egg roll wrapper on a clean surface in a diamond orientation. Spoon 2-3 tablespoons of filling onto the lower third of the wrapper.
05 - Fold the bottom corner over the filling, fold in both sides, and roll tightly. Moisten the top corner with water and press to seal. Repeat with remaining wrappers and filling.
06 - Heat vegetable oil in a deep skillet or fryer to 350°F. Fry egg rolls in batches for 2-3 minutes per side until golden brown and crispy.
07 - Transfer finished egg rolls to paper towels to drain excess oil. Serve hot with spicy remoulade or Creole mustard for dipping.
# Expert Tips:
01 -
- The crispy shell gives way to this incredible smoky spicy cheesy filling that hits every single craving button at once
- These freeze beautifully so you can make a huge batch and have instant party food ready for unexpected guests
02 -
- Hot filling equals ripped wrappers so let that meat mixture cool completely before you start rolling anything
- Overcrowding the oil drops the temperature fast and makes soggy greasy egg rolls so fry in small batches only
03 -
- Keep a small bowl of water and a clean towel nearby while rolling to wipe your fingers clean between each egg roll
- Double seal the final flap with both water and a gentle press to prevent any filling from escaping during frying