Voodoo Egg Rolls Cajun Fusion (Printable Version)
Crispy fried rolls packed with smoky andouille, chicken, vegetables, and bold Cajun seasonings
# 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:
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 - Stir in the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Continue cooking for 2-3 minutes. Remove from heat and allow to 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 approximately 2-3 tbsp of filling onto the lower third of the wrapper.
05 - 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 and filling.
06 - 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.
07 - Remove egg rolls and drain on paper towels. Serve hot with spicy remoulade or Creole mustard for dipping.
# Expert Hints:
01 -
- The combination of smoky andouille and tender chicken creates layers of flavor that keep people guessing
- Fried until shatteringly crispy, these egg rolls deliver that perfect crunch with every bite
- They reheat surprisingly well, making them excellent for party prep or next day lunches
02 -
- Overfilling the wrappers is the most common mistake that leads to splitting during frying
- Letting the filling cool completely prevents the wrappers from becoming soggy or tearing
- Oil temperature that drops too low results in greasy, soggy egg rolls instead of crispy ones
03 -
- Freeze uncooked egg rolls on a baking sheet before transferring to bags for up to 3 months
- Fry directly from frozen, adding 1 to 2 extra minutes to the cooking time