Spicy Cajun Voodoo Egg Rolls (Printable)
Crispy rolls stuffed with smoky Cajun meats, peppers, and cheddar, fried to golden perfection
# 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 Cook:
01 - In a large skillet over medium heat, sauté the andouille sausage until it starts to brown. Add onion, bell peppers, celery, garlic, and jalapeño. Cook 4-5 minutes until softened.
02 - Stir in the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook 2-3 minutes more. Remove from heat and cool slightly.
03 - Toss the cooled filling with shredded cheddar cheese until well combined.
04 - Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2-3 tbsp filling onto the lower third of the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Moisten the top corner with water to seal. Repeat with remaining wrappers.
05 - Heat vegetable oil in a deep skillet or fryer to 350°F. Fry egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
06 - Drain on paper towels, then serve hot—optionally with spicy remoulade or Creole mustard for dipping.
# Expert Advice:
01 -
- That perfect crunch when you bite through the golden wrapper into smoky spicy filling
- The way Cajun seasoning and melted cheddar create an irresistible combination
- They reheat beautifully so you can make them ahead for parties
02 -
- Hot filling will make your wrappers soggy and tear so cool it for at least 10 minutes before rolling
- Oil temperature drops when you add cold egg rolls so let it come back up between batches
- Overcrowding the pan makes for soggy greasy egg rolls so fry in small batches
03 -
- Double the filling and freeze half for a head start on your next batch
- Let fried egg rolls cool on a wire rack instead of paper towels for maximum crispiness