🥢 Introduction
Voodoo Egg Rolls are a bold fusion of Southern Creole flavors wrapped in a crispy Asian-style shell. Think of them as the lovechild of Cajun jambalaya and crunchy takeout egg rolls. Stuffed with spicy andouille sausage, tender chicken, peppers, onions, and gooey cheese, they deliver a satisfying crunch followed by a wave of smoky, spicy, cheesy deliciousness. Dip them into a creamy, fiery dipping sauce, and you’ve got an unforgettable appetizer or party snack!
🛒 Ingredients
For the Voodoo Egg Rolls:
- 1 tablespoon olive oil
- 1/2 pound andouille sausage, diced
- 1/2 pound boneless, skinless chicken thighs or breasts, diced
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning (adjust to taste)
- 1/2 teaspoon smoked paprika
- Salt & pepper to taste
- 1 cup shredded pepper jack cheese (or cheddar for milder flavor)
- 1 tablespoon chopped parsley (optional)
- 10–12 egg roll wrappers
- Vegetable oil, for frying
For the Spicy Dipping Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon hot sauce (like Crystal or Frank’s)
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional for extra heat)
- 1 teaspoon lemon juice
- Salt & black pepper, to taste
🔥 Instructions & Method
1. Prepare the Filling
- In a large skillet over medium-high heat, heat olive oil.
- Add diced andouille sausage and cook until it starts to brown (about 3–4 minutes).
- Add diced chicken to the pan, season with Cajun seasoning, paprika, salt, and pepper. Cook until chicken is cooked through.
- Add onions, red and green bell peppers, and garlic. Sauté until vegetables are tender (about 4–5 minutes).
- Remove from heat and stir in shredded cheese and chopped parsley. Allow mixture to cool slightly before wrapping.
2. Assemble the Egg Rolls
- Lay an egg roll wrapper on a clean surface in a diamond shape.
- Spoon 2–3 tablespoons of the cooled filling onto the center.
- Fold the bottom corner up over the filling, then fold in the sides. Roll tightly, sealing the edge with a dab of water.
- Repeat with remaining wrappers and filling.
3. Fry the Egg Rolls
- Heat vegetable oil in a deep pan or fryer to 350°F (175°C).
- Fry egg rolls in batches, turning occasionally, until golden brown and crispy (about 3–4 minutes per batch).
- Remove and drain on paper towels.
4. Make the Spicy Dipping Sauce
- In a bowl, combine mayonnaise, ketchup, hot sauce, Dijon mustard, Worcestershire sauce, paprika, cayenne (if using), lemon juice, salt, and pepper.
- Stir until smooth. Refrigerate until ready to serve.
🍽️ Serving Suggestions
- Serve hot with the spicy dipping sauce on the side.
- Garnish with chopped green onions or parsley for color.
- Pair with a cold beer, sweet tea, or a bold cocktail like a Hurricane.
✅ Tips & Variations
- Meatless Option: Swap meat for black beans, mushrooms, or Cajun-spiced tofu.
- Baked Alternative: Bake at 400°F (200°C) for 18–20 minutes, flipping halfway, and brushing with oil for crispiness.
- Freezer-Friendly: Assemble and freeze egg rolls before frying. Fry from frozen, adding 1–2 minutes extra cooking time.