Description
Voodoo Egg Rolls are a delicious fusion appetizer combining spicy andouille sausage, shredded chicken, vibrant bell peppers, and pepper jack cheese wrapped in crispy fried egg roll wrappers. Paired with a creamy and tangy voodoo dipping sauce, these flavorful rolls bring a Cajun-inspired kick perfect for parties and casual gatherings.
Ingredients
Scale
Filling
- 1 tablespoon olive oil
- 1/2 lb andouille sausage, diced
- 1/2 cup cooked chicken, shredded
- 1/2 cup bell peppers, diced
- 1/4 cup red onion, diced
- 1 clove garlic, minced
- 1/2 teaspoon Cajun seasoning
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon hot sauce (optional)
- 1/2 cup shredded pepper jack cheese
- 8–10 egg roll wrappers
- Vegetable oil, for frying
Voodoo Dipping Sauce
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1 teaspoon hot sauce
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Prepare the Filling: Heat olive oil in a skillet over medium heat. Add diced andouille sausage and sauté until browned. Add diced bell peppers, red onion, and minced garlic. Cook for 3–4 minutes until the vegetables have softened. Stir in shredded chicken, Cajun seasoning, smoked paprika, and hot sauce if using. Cook for an additional minute. Remove from heat and let the mixture cool slightly before mixing in the shredded pepper jack cheese.
- Assemble Egg Rolls: Place 1–2 tablespoons of the filling in the center of each egg roll wrapper. Fold the sides of the wrapper inward, then roll it tightly away from you, sealing the edge with a small dab of water to ensure the roll stays closed during frying.
- Fry the Egg Rolls: Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 2–3 minutes on each side or until they become golden brown and crispy. Use a slotted spoon or tongs to remove them and drain on paper towels to remove excess oil.
- Make Voodoo Dipping Sauce: In a small bowl, combine mayonnaise, ketchup, hot sauce, Dijon mustard, garlic powder, paprika, and salt and pepper to taste. Stir until smooth and well blended.
- Serve: Serve the hot, crispy egg rolls with the voodoo dipping sauce on the side for dipping.
Notes
- For a lighter option, bake the egg rolls at 400°F (200°C) for 15–18 minutes or air fry at 375°F (190°C) for 10–12 minutes instead of frying.
- To increase heat, add diced jalapeños or substitute hot sauce with Creole mustard in the filling.
- Ensure the filling cools slightly before adding cheese to prevent it from melting and leaking during frying.
- Use a thermometer to maintain oil temperature for even frying and to avoid greasy egg rolls.
