Voodoo Egg Rolls Cajun Style (Printable Version)

Spicy andouille and chicken stuffed egg rolls with peppers, Cajun spices, and cheddar, fried until golden and crispy.

# What You 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 combined.
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.
05 - 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.
06 - 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.
07 - Drain on paper towels, then serve hot with spicy remoulade or Creole mustard for dipping.

# Expert Advice:

01 -
  • That addictive combination of crispy, spicy, and cheesy that makes you reach for just one more
  • The perfect party appetizer that disappears faster than you can fry them
02 -
  • Let the filling cool completely before wrapping, or you'll end up with soggy egg roll wrappers that tear
  • Don't overstuff the wrappers or they'll burst during frying, creating a messy oil situation
03 -
  • Doubleseal the final fold with extra water to prevent unraveling during frying
  • Let fried egg rolls rest on a wire rack instead of paper towels to maintain crispiness

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