Voodoo Egg Rolls (Printer-friendly)
Cajun-spiced chicken and vegetables wrapped in crispy egg rolls with zesty dipping sauce
# What You’ll Need:
→ Filling
01 - 1 tablespoon vegetable oil
02 - 1/2 pound boneless, skinless chicken breast, diced small
03 - 1/2 teaspoon Cajun seasoning
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 cup red bell pepper, finely diced
09 - 1/2 cup celery, finely diced
10 - 1/2 cup green onions, sliced
11 - 1 cup shredded green cabbage
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons hot sauce
14 - 1 tablespoon Worcestershire sauce
→ Assembly
15 - 12 egg roll wrappers
16 - 1 egg, beaten
17 - Vegetable oil, for frying
→ Voodoo Dipping Sauce
18 - 1/2 cup mayonnaise
19 - 1 tablespoon Dijon mustard
20 - 1 tablespoon ketchup
21 - 1 tablespoon hot sauce
22 - 1 teaspoon honey
23 - 1 teaspoon Cajun seasoning
24 - 1 teaspoon lemon juice
# How to Make It:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced chicken, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Sauté until chicken is cooked through, about 4–5 minutes.
02 - Add red bell pepper, celery, green onions, cabbage, and jalapeño. Cook, stirring often, until vegetables are tender, about 3–4 minutes.
03 - Stir in hot sauce and Worcestershire sauce. Cook for 1 more minute. Remove from heat and let filling cool slightly.
04 - Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2–3 tablespoons of filling near the corner, fold the corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
05 - Heat at least 2 inches of vegetable oil in a deep pan to 350°F. Fry egg rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
06 - Whisk together mayonnaise, Dijon mustard, ketchup, hot sauce, honey, Cajun seasoning, and lemon juice until smooth.
07 - Serve egg rolls hot with Voodoo Dipping Sauce.
# Expert Tips:
01 -
- The crunch meets spice in every bite like nothing else in your appetizer repertoire
- These disappear faster than you can fry them so consider doubling the batch
- That dipping sauce is dangerously addictive and works on everything from fries to sandwiches
02 -
- Make sure your filling has cooled before wrapping or the wrappers will tear and create a messy frying situation
- Do not overcrowd the pan when frying or the oil temperature will drop and you will end up with soggy greasy egg rolls
- The egg creates the perfect seal but do not use too much or it will make the wrapper soggy in that spot
03 -
- Fry a tiny piece of the filling first and taste it so you can adjust seasonings before wrapping everything
- Keep a small bowl of water and a clean cloth nearby to wipe your fingers between rolling each egg roll