Voodoo Egg Rolls Cajun Style (Print View)
Crispy rolls filled with smoky andouille, chicken, and vegetables seasoned with bold Cajun spices for a spicy appetizer.
# 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
# Step-by-Step Directions:
01 - Heat a large skillet over medium heat. Add the andouille sausage and cook until browned. Add onion, bell peppers, celery, garlic, and jalapeño. Sauté for 4-5 minutes until softened.
02 - Stir in the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Continue cooking for 2-3 minutes. Remove from heat and let cool slightly.
03 - Toss the cooled filling with shredded cheddar cheese until evenly distributed.
04 - Place an egg roll wrapper on a clean surface in a diamond shape. Spoon 2-3 tbsp filling onto the lower third. Fold the bottom corner over filling, fold in sides, and roll tightly. Seal the top corner with water. 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 until golden brown and crispy.
06 - Remove egg rolls and drain on paper towels. Serve hot with spicy remoulade or Creole mustard for dipping.
# Expert Suggestions:
01 -
- The combination of Cajun spices wrapped in crispy egg roll skins creates the most incredible texture contrast
- You get all the bold flavors of gumbo but in a fun, handheld format that everyone grabs instinctively
02 -
- Cooling the filling slightly before adding cheese prevents it from melting completely and making the wrappers soggy during rolling
- Overfilling the wrappers is the most common mistake, they will burst during frying so stick to 2-3 tablespoons maximum
03 -
- The filling needs to be completely cool before rolling for the tightest, most secure wraps
- Double-seal the final fold with a little extra water if you are nervous about leaking