Voodoo Egg Rolls Cajun Style (Printable View)

Cajun-spiced egg rolls with andouille, chicken, and vegetables fried until crispy.

# Ingredient List:

→ 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, cook the andouille sausage until it starts to brown. Add onion, bell peppers, celery, garlic, and jalapeño. Sauté for 4-5 minutes until vegetables are softened.
02 - Add the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper to the skillet. Stir well and 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 of filling onto the lower third. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Brush the top corner with water to seal. 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. Drain on paper towels and serve hot with remoulade or Creole mustard.

# Expert Suggestions:

01 -
  • The combination of smoky andouille with tender chicken creates layers of flavor that keep people guessing
  • These egg rolls freeze beautifully, making them your secret weapon for unexpected guests
  • The heat level is completely adjustable, so you can please everyone from spice lovers to the spice shy
02 -
  • Cooling the filling before wrapping prevents soggy wrappers that will split in the hot oil
  • Overstuffing seems efficient but guarantees tears and leaks during frying
  • Let the oil come back to temperature between batches for consistent crispiness
03 -
  • Fry a tiny test amount of filling first to check your seasoning levels before committing to the whole batch
  • Keep a small bowl of water and a clean towel nearby while rolling, this keeps your workspace tidy and your seals secure

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