Voodoo Egg Rolls Cajun Style (Printer-friendly)
Cajun-spiced egg rolls with smoky andouille, chicken, peppers, and cheddar, fried to crispy perfection.
# 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
# Directions:
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 for 4-5 minutes until softened.
02 - Stir in the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook for 2-3 minutes more. Remove from heat and let 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 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, or until golden brown and crispy.
07 - Drain on paper towels, then serve hot with spicy remoulade or Creole mustard for dipping.
# Expert Advice:
01 -
- The Cajun seasoning creates this smoky, spicy depth that keeps everyone coming back for just one more
- They fry up incredibly crispy and stay satisfyingly crunchy even after they've cooled down
02 -
- Let the filling cool completely before rolling, otherwise the wrappers will get soggy and tear
- Oil temperature is crucial, too cold and they'll be greasy, too hot and they'll burn before cooking through
03 -
- Work with one wrapper at a time and keep the rest covered with a damp cloth to prevent drying out
- Don't overfill the wrappers or they'll burst during frying, trust me on this one