Voodoo Egg Rolls (Printer-friendly)
Cajun-inspired egg rolls stuffed with smoky andouille, chicken, and peppers, fried until golden and crunchy.
# 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 - 1.75 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 It:
01 - In a large skillet over medium heat, sauté the andouille sausage until it starts to brown. Add onion, red and green bell peppers, celery, garlic, and jalapeño. Cook for 4 to 5 minutes until softened.
02 - Stir in the shredded chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook for 2 to 3 minutes more. Remove from heat and let cool slightly.
03 - Toss the cooled filling with shredded cheddar cheese until evenly distributed.
04 - Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2 to 3 tbsp of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, fold in both sides, and roll tightly. Moisten the top corner with water to seal. Repeat with remaining wrappers and filling.
05 - Heat vegetable oil in a deep skillet or fryer to 350°F. Fry the egg rolls in batches for 2 to 3 minutes per side until golden brown and crispy.
06 - Drain on paper towels and serve hot. Pair with spicy remoulade, Creole mustard, ranch, or your preferred hot sauce for dipping.
# Expert Tips:
01 -
- The filling tastes like a gumbo got wrapped up in the crispiest blanket imaginable
- They disappear faster than any appetizer I have ever put on a table
02 -
- Hot filling is the number one reason egg rolls split open in the fryer so patience during the cooling step is non negotiable
- Crowding the fryer drops the oil temperature and you end up with greasy rolls instead of crispy ones
03 -
- Smoked tofu and extra vegetables make a surprisingly good vegetarian version that does not feel like a compromise
- Adding chopped shrimp to the filling in the last minute of cooking makes these feel fancy enough for a dinner party