Spicy Cajun Voodoo Egg Rolls (Printable)
Golden crispy rolls with spicy Cajun sausage, chicken, peppers, and melted cheese filling.
# 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 Cook:
01 - In a large skillet over medium heat, sauté the andouille sausage until it starts to brown and renders some fat.
02 - Add onion, bell peppers, celery, garlic, and jalapeño to the skillet. Cook for 4-5 minutes until softened and fragrant.
03 - Stir in the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook 2-3 minutes more to meld flavors. Remove from heat and cool slightly.
04 - Toss the cooled filling with shredded cheddar cheese until evenly distributed.
05 - 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.
06 - 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 and filling.
07 - 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.
08 - Drain on paper towels, then serve hot with spicy remoulade or Creole mustard for dipping.
# Expert Suggestions:
01 -
- The combination of andouille and shredded chicken creates layers of smoky flavor that get better with every bite
- Frying them yourself means you control the crunch, no soggy takeout disappointment here
02 -
- Let your filling cool completely before rolling, or you'll end up with soggy wrappers that tear mid-fry
- Don't overcrowd the fryer—the oil temperature drops too fast and you'll end up with greasy, limp egg rolls
03 -
- Use a candy thermometer to maintain consistent oil temperature throughout frying
- Let finished rolls rest for at least one minute before serving—these hold serious heat inside