Voodoo Egg Rolls Cajun Style (Printable)

Golden crispy rolls filled with Cajun-spiced andouille, chicken, peppers and melted cheddar.

# 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 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 well combined.
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. 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.
05 - 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.
06 - Drain on paper towels, then serve hot with spicy remoulade or Creole mustard for dipping.

# Expert Tips:

01 -
  • The filling comes together in one skillet, making cleanup remarkably simple for something so impressive
  • These freeze beautifully before frying, so you can prep a double batch and always have appetizers ready
  • The combination of smoky andouille with Cajun spices creates layers of flavor that make people pause and ask whats in them
02 -
  • Let the filling cool completely before wrapping, or the wrappers will become soggy and tear
  • Don't overcrowd the fryer, which drops the oil temperature and makes the egg rolls greasy
  • Seal each wrapper tightly with water, otherwise they'll unravel during frying
03 -
  • Cook the filling slightly longer than you think necessary to evaporate excess moisture, which prevents soggy egg rolls
  • Use a kitchen thermometer to maintain consistent oil temperature for evenly cooked, crispy results

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