Voodoo Egg Rolls Cajun Style (Printable View)

Crispy rolls filled with smoky andouille, chicken, peppers, and Cajun spices. Perfect spicy appetizer.

# 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 - Heat a large skillet over medium heat. Add the diced andouille sausage and cook until it begins to brown, about 3-4 minutes. Add the chopped onion, red and green bell peppers, celery, garlic, and minced jalapeño. Sauté the mixture for 4-5 minutes, stirring occasionally, until vegetables are softened and fragrant.
02 - Add the shredded cooked chicken to the skillet along with Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Stir everything together and continue cooking for another 2-3 minutes to allow the spices to meld with the meat and vegetables. Remove from heat and let the filling cool for 5-10 minutes.
03 - Transfer the cooled filling to a mixing bowl and toss with the shredded cheddar cheese until evenly distributed. The filling should be cool enough to handle before wrapping to prevent tearing the egg roll wrappers.
04 - Place an egg roll wrapper on a clean work surface with one corner pointing toward you in a diamond shape. Spoon approximately 2-3 tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in the left and right corners. Roll the wrapper tightly away from you, and moisten the final corner with water to seal it securely. Repeat with remaining wrappers and filling.
05 - Pour vegetable oil into a deep skillet or fryer to a depth of 2-3 inches. Heat the oil to 350°F. Working in batches of 4-5 egg rolls, carefully lower them into the hot oil and fry for 2-3 minutes per side, or until golden brown and crispy. Use tongs to turn them halfway through cooking.
06 - Remove the fried egg rolls from the oil and transfer them to a plate lined with paper towels to drain excess oil. Let them cool for 1-2 minutes before serving. Serve hot with spicy remoulade sauce, Creole mustard, or your favorite hot sauce for dipping.

# Expert Advice:

01 -
  • The combination of smoky andouille and tender chicken creates layers of flavor that keep everyone guessing
  • Frying your own egg rolls makes your kitchen smell like a festival
  • These freeze beautifully so you can always have party food ready
02 -
  • Cooling the filling before wrapping prevents the wrappers from getting soggy or tearing
  • Overfilling causes wrappers to burst, so stick to 2-3 tablespoons per roll
  • Letting the oil return to temperature between batches ensures even cooking
03 -
  • Work quickly with wrappers and keep unused ones covered to prevent drying
  • A kitchen thermometer ensures oil stays at the right temperature

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