Voodoo Egg Rolls Cajun Style (Printable)
Golden crispy rolls packed with andouille, chicken, peppers, and bold Cajun spices
# 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
16 - Vegetable oil, for deep frying
# Steps:
01 - In a large skillet over medium heat, sauté the andouille sausage until it starts to brown. Add onion, bell peppers, celery, garlic, and jalapeño. Cook 4-5 minutes until softened.
02 - Stir in the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook 2-3 minutes more. Remove from heat and cool slightly.
03 - Toss the cooled filling with shredded cheddar cheese until evenly distributed.
04 - 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.
05 - 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.
06 - 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.
07 - Drain on paper towels, then serve hot with spicy remoulade or Creole mustard for dipping.
# Expert Hints:
01 -
- The combination of andouille and chicken creates this smoky depth that feels like a legitimate New Orleans kitchen moment
- Frying egg rolls at home is way easier than everyone pretends it is, and these come out restaurant perfect every time
02 -
- Let the filling cool completely before you start wrapping, otherwise the steam will make your wrappers soggy and they will fall apart in the oil
- Do not overfill the wrappers or they will burst while frying, and nobody wants to clean cheese explosions out of their fryer
03 -
- Keep a pair of kitchen shears nearby to snip off any wrapper bits that start to separate during frying, which prevents them from burning
- Line your draining rack with paper towels but change them halfway through if you are making a large batch to keep everything crisp