Voodoo Egg Rolls Cajun Style (Printer-friendly)

Crispy rolls packed with Cajun-spiced meats, peppers, and melted cheddar

# 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

# Method:

01 - Heat a large skillet over medium heat. Sauté the diced andouille sausage until it begins to brown and render its fat, approximately 3-4 minutes.
02 - Add the chopped onion, red and green bell peppers, celery, garlic, and minced jalapeño to the skillet. Cook for 4-5 minutes, stirring occasionally, until vegetables are softened and fragrant.
03 - Stir in the shredded chicken, Cajun seasoning, smoked paprika, cayenne pepper, salt, and black pepper. Continue cooking for 2-3 minutes to allow flavors to meld. Remove from heat and let cool for 5 minutes.
04 - Transfer the cooled filling to a mixing bowl and toss with the shredded cheddar cheese until evenly distributed.
05 - Place an egg roll wrapper on a clean work surface positioned as a diamond. Spoon approximately 2-3 tablespoons of filling onto the lower third. Fold the bottom corner over the filling, fold in both side corners, and roll tightly upward. Brush the top corner with water and press to seal securely.
06 - Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F. Fry egg rolls in batches of 4-5 for 2-3 minutes per side, turning once, until golden brown and crispy throughout.
07 - Transfer fried egg rolls to a paper towel-lined plate to drain excess oil. Serve immediately while hot, accompanied by spicy remoulade sauce or Creole mustard for dipping.

# Expert Tips:

01 -
  • The andouille brings this incredible smoky depth that regular egg rolls just dont have
  • That Cajun spice blend hits differently than standard takeout flavors
  • Fried handheld food is basically its own food group and these deliver
02 -
  • Let the filling cool before rolling or the wrappers will get soggy and tear
  • Keep unused wrappers covered with a damp towel while you work
  • Dont overfill them or theyll burst during frying
03 -
  • Double the filling and freeze half for next time
  • Use a kitchen thermometer to maintain the oil temperature

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