Voodoo Egg Rolls Cajun Style (Printable)

Crispy rolls stuffed with Cajun-spiced andouille, chicken, and vegetables

# 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

# Steps:

01 - Heat a large skillet over medium heat. Sauté the andouille sausage until it begins to brown. Add the onion, bell peppers, celery, garlic, and jalapeño. Cook 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 to blend flavors. 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 orientation. Spoon 2-3 tbsp of filling onto the lower third. Fold the bottom corner over the filling, fold in both sides, then roll tightly. Brush the top corner with water and seal securely. Repeat with remaining wrappers and filling.
05 - 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. Drain on paper towels before serving hot with spicy remoulade or Creole mustard.

# Expert Advice:

01 -
  • The smoky andouille sausage brings authentic Cajun flavor that regular egg rolls just cannot match
  • These freeze beautifully before frying so you can always have spicy comfort food ready
  • The combination of melted cheddar and crispy wrapper creates the most satisfying texture
02 -
  • Hot oil splatters violently when water hits it, so pat your filling dry before wrapping and never walk away from the stove
  • Overstuffed wrappers will burst open in the fryer, leaving you with delicious but messy soup
  • These freeze incredibly well uncooked, so double the batch and thank yourself later
03 -
  • Grate your own cheese instead of buying pre shredded for better melting
  • Let the filling cool completely before wrapping to avoid soggy wrappers
  • Keep rolled egg rolls covered while frying the rest so they do not dry out

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