Voodoo Egg Rolls Cajun Fusion (Printable)

Golden crispy rolls stuffed with andouille, chicken, and vegetables in spicy Cajun seasoning.

# 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

# How-To Steps:

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. Drain on paper towels and serve hot with spicy remoulade or Creole mustard for dipping.

# Expert Tips:

01 -
  • The andouille brings that authentic smoky heat that makes people lean in and ask whats in this
  • They freeze beautifully so you can always have party food ready for unexpected guests
  • The Cajun fusion turns ordinary egg rolls into something people actually remember and talk about
02 -
  • Hot filling is the enemy of egg roll wrappers so let that mixture cool for at least 10 minutes before you start wrapping
  • Dont overcrowd the fryer or the oil temperature will drop and youll end up with soggy greasy egg rolls
  • Keep unused wrappers covered with a damp paper towel because they dry out faster than you think
03 -
  • Use a kitchen thermometer for the oil because guessing temperature is how you ruin perfectly good egg rolls
  • Let the fried egg rolls rest for at least 2 minutes before biting or you will burn your tongue every single time

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