Voodoo Egg Rolls Cajun Style (Print Version)
Crispy rolls stuffed with spicy andouille, chicken, peppers, and melted 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 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 with spicy remoulade or Creole mustard for dipping.
# Expert Advice:
01 -
- The combination of andouille and shredded chicken creates layers of smoky, spicy flavor that regular egg rolls just cant match
- These freeze beautifully before frying, so you can keep a stash ready for unexpected cravings or last minute gatherings
02 -
- If your wrappers are tearing while you roll, the filling might still be too hot, let it cool another 5 minutes before continuing
- Dont overcrowd the fryer or the oil temperature will drop and you will end up with greasy, soggy egg rolls instead of crispy ones
03 -
- Pat your cooked chicken dry before adding it to the skillet, excess moisture makes the filling soggy
- Let the fried egg rolls rest for at least 1 minute before biting into them, the filling gets incredibly hot