Voodoo Egg Rolls Cajun Style (Printable version)
Cajun-spiced egg rolls filled with smoky andouille, chicken, and vegetables, fried until golden and crispy.
# 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 It:
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 evenly distributed.
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 tips:
01 -
- The crispy shell gives way to smoky spicy filling that hits every comfort food craving
- They reheat surprisingly well making them perfect for meal prep or unexpected guests
02 -
- Cooling the filling before rolling prevents soggy wrappers that will split in the hot oil
- Overstuffing seems tempting but leads to burst seams and greasy uneven cooking
03 -
- A thermometer is non negotiable for the oil temperature
- Let finished rolls drain on a wire rack over paper towels for maximum crispiness