If you love bold, soulful flavors wrapped in a crispy, crunchy exterior, then you’re going to be absolutely thrilled by this Voodoo Egg Rolls with Cajun Chicken and Sausage Recipe. It brings together tender shredded chicken, spicy andouille sausage, and a vibrant mix of Cajun spices in every bite. These egg rolls aren’t just your average appetizer—they’re a party on your taste buds that’s perfect for sharing with friends or indulging on your own.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing the unique taste and texture of Voodoo Egg Rolls with Cajun Chicken and Sausage Recipe. Each component plays a crucial role in building layers of flavor and color, from the smoky spices to the crispness of the wrappers.
- 1 lb cooked chicken breast, shredded: Using rotisserie chicken is a great shortcut that adds tender, juicy texture.
- 1/2 lb andouille sausage, diced: This smoky sausage provides that authentic Cajun kick and depth of flavor.
- 1 small onion, diced: Adds sweetness and helps mellow the spices when sautéed.
- 2 cloves garlic, minced: Garlic delivers an irresistible aromatic punch that wakes up the filling.
- 1/2 cup bell pepper, diced: Choose green or red for a lovely color contrast and a subtle crunch.
- 1/4 cup green onions, chopped: Fresh, sharp, and perfect for folding into the filling at the end.
- 1/2 cup cooked rice (optional): Adds texture and bulk, making the filling extra satisfying.
- 1 tablespoon Cajun seasoning: The heart of the flavor—spicy, smoky, and slightly tangy.
- 1 teaspoon smoked paprika: Enhances smokiness and deepens the color.
- 1/2 teaspoon ground thyme: Adds earthy notes that round out the spices.
- 1/2 teaspoon garlic powder: Boosts the garlic flavor for extra depth.
- Salt and pepper to taste: To balance and enhance all the flavors.
- 1 tablespoon hot sauce (optional): For those who crave an extra fiery kick.
- 10-12 egg roll wrappers: These crisp up beautifully and hold all the delicious filling inside.
- 1-2 cups vegetable oil: Essential for frying your egg rolls to golden perfection.
- 1/2 cup ranch dressing: For making a cool, creamy dipping sauce.
- 1 tablespoon hot sauce (for sauce): Blended with ranch to complement the spicy filling.
- 1 teaspoon Cajun seasoning (for sauce): Adds a final touch of that signature Cajun flavor.
How to Make Voodoo Egg Rolls with Cajun Chicken and Sausage Recipe
Step 1: Prepare the Sausage and Veggies
Heat a skillet over medium heat with a bit of oil, then toss in the diced andouille sausage. Sauté until the pieces turn a lovely golden brown, about 4 to 5 minutes, which intensifies their smoky flavor. Remove the sausage and set it aside. In the same skillet, add onion, bell pepper, and garlic to soak up those residual flavors and cook until the onion is tender and translucent, about 3 minutes.
Step 2: Mix the Filling
Return the shredded chicken to the skillet, then stir in the optional cooked rice along with Cajun seasoning, smoked paprika, garlic powder, thyme, salt, and pepper. Mix everything thoroughly so the spices coat every bite. Toss in the browned sausage and sprinkle in the chopped green onions. Give it a taste, and if you like it hot, mix in that hot sauce. Allow the filling to cool just a bit before wrapping.
Step 3: Roll the Egg Rolls
Lay out an egg roll wrapper on a clean surface, positioning it like a diamond shape facing you. Spoon roughly 2 tablespoons of the filling into the center. Fold the bottom corner up over the filling, then tuck in the sides tightly, and roll up toward the top corner. Seal the edge with a dab of water so it stays firmly closed during frying—neat and tight wrapping is key to prevent filling from leaking.
Step 4: Fry Until Golden
Heat your vegetable oil in a heavy pan or deep fryer to 350°F (175°C). Carefully place a few egg rolls at a time into the oil, turning occasionally to brown all sides evenly. Fry for about 3 to 4 minutes until they are crispy and a gorgeous golden brown. Remove them with a slotted spoon and drain on paper towels to keep every bite crisp.
Step 5: Whip Up the Dipping Sauce
In a small bowl, combine ranch dressing, hot sauce, and Cajun seasoning. This creamy, spicy sauce perfectly complements the savory heat of the egg rolls, adding a cooling contrast that’ll make you want more.
How to Serve Voodoo Egg Rolls with Cajun Chicken and Sausage Recipe
Garnishes
Sprinkle chopped green onions or a few fresh parsley leaves over your egg rolls before serving. This adds a pop of color and a fresh herbal note that brightens up the crunchy, savory bites.
Side Dishes
These egg rolls pair beautifully with creamy coleslaw or a crisp green salad to balance out the rich flavors. A side of dirty rice or Cajun-style beans will also keep your meal authentically Louisiana-style and hearty enough for lunch or dinner.
Creative Ways to Present
Try serving your Voodoo Egg Rolls with Cajun Chicken and Sausage Recipe on a wooden board with multiple dipping sauces — like a tangy remoulade, spicy mustard, or even a sweet chili sauce. It’s perfect for parties and encourages everyone to create their own flavor combos, turning your dish into an interactive experience.
Make Ahead and Storage
Storing Leftovers
If you have any Voodoo Egg Rolls with Cajun Chicken and Sausage Recipe left over, store them in an airtight container in the fridge for up to 3 days. Keep the dipping sauce separate to maintain its freshness.
Freezing
These egg rolls freeze wonderfully. Arrange them on a baking sheet lined with parchment paper and freeze until solid. Then transfer to a freezer bag or container. They’ll keep well for up to 2 months, ready for a quick snack anytime you want a taste of Cajun comfort.
Reheating
The best way to reheat frozen or refrigerated egg rolls is to bake them in the oven at 375°F (190°C) for about 10-12 minutes to restore their crispiness. Avoid microwaving, which can make the wrappers soggy. A quick fry in hot oil also works if you want to revive the crunch fast.
FAQs
Can I use other types of sausage for this recipe?
Absolutely! While andouille sausage brings the authentic Cajun flavor, you can substitute with kielbasa, chorizo, or even smoked sausage depending on your preference or what you have on hand.
Is it okay to bake these egg rolls instead of frying?
Yes, baking is a healthier alternative. Just brush them lightly with oil and bake at 400°F (200°C) for about 15-20 minutes, flipping halfway through, until they turn golden and crispy.
Can I make these egg rolls vegetarian?
You can, by swapping the chicken and sausage with seasoned mushrooms, tempeh, or a mix of hearty vegetables like zucchini and carrots along with the same spices to keep that bold flavor profile.
How spicy is this recipe? Can I adjust the heat?
The recipe is moderately spicy because of the Cajun seasoning and optional hot sauce. You can dial down or boost the heat by adjusting these ingredients to suit your taste perfectly.
What’s the best way to serve leftover dipping sauce?
Store any leftover sauce in the fridge in a sealed container. It’s fantastic as a salad dressing or a topping for grilled chicken or shrimp, so don’t let a drop go to waste!
Final Thoughts
I can’t recommend this Voodoo Egg Rolls with Cajun Chicken and Sausage Recipe enough if you’re looking for a fun, flavor-packed twist on a classic favorite. It’s a wonderful way to bring a little Louisiana magic to your kitchen, impress your guests, or just treat yourself to something that feels special and satisfying. Give it a try—you’ll be hooked after the first crispy bite!
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Voodoo Egg Rolls with Cajun Chicken and Sausage Recipe
- Total Time: 30 minutes
- Yield: 10–12 egg rolls (serves 10) 1x
Description
Voodoo Egg Rolls are a flavorful and spicy appetizer combining shredded chicken, andouille sausage, and Cajun-seasoned vegetables wrapped in crispy fried egg roll wrappers. Served with a zesty spicy ranch dipping sauce, these egg rolls offer a perfect blend of Cajun-inspired southern flavors and satisfying crunch, making them ideal for parties or game day snacks.
Ingredients
Filling Ingredients
- 1 lb cooked chicken breast, shredded (rotisserie chicken works well)
- 1/2 lb andouille sausage, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup bell pepper, diced (green or red)
- 1/4 cup green onions, chopped
- 1/2 cup cooked rice (optional for added texture)
- 1 tablespoon Cajun seasoning (or to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon hot sauce (optional for extra heat)
Egg Rolls
- 10–12 egg roll wrappers
- 1–2 cups vegetable oil (for frying)
Dipping Sauce (optional)
- 1/2 cup ranch dressing
- 1 tablespoon hot sauce
- 1 teaspoon Cajun seasoning
Instructions
- Prepare the Sausage: Heat a large skillet over medium heat and add a little oil. Sauté the diced andouille sausage until it begins to brown, about 4-5 minutes. Remove the sausage from the skillet and set aside.
- Sauté Vegetables: In the same skillet, add the diced onion, bell pepper, and garlic. Cook until the onions soften, approximately 3 minutes.
- Mix Filling: Add the shredded chicken, cooked rice (if using), Cajun seasoning, smoked paprika, garlic powder, thyme, and salt and pepper to the skillet. Stir well to combine all ingredients evenly.
- Add Sausage and Green Onions: Return the cooked andouille sausage to the skillet and stir in the chopped green onions. Taste and adjust seasoning as needed, adding hot sauce if you want extra heat.
- Cool Filling: Let the filling cool slightly before assembling the egg rolls to prevent tearing the wrappers.
- Lay Wrapper: Place an egg roll wrapper on a clean surface with a corner pointed toward you, creating a diamond shape.
- Add Filling: Place about 2 tablespoons of the prepared filling in the center of the wrapper.
- Roll Egg Rolls: Fold the bottom corner over the filling, then fold in the sides and roll up tightly to form an egg roll. Seal the top corner with a dab of water to secure.
- Heat Oil: Heat vegetable oil in a large pan or deep fryer to 350°F (175°C).
- Fry Egg Rolls: Carefully fry the egg rolls in batches, turning occasionally, for about 3-4 minutes, or until golden brown and crispy.
- Drain Excess Oil: Remove the egg rolls with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
- Prepare Dipping Sauce: In a small bowl, mix ranch dressing, hot sauce, and Cajun seasoning to create a spicy dipping sauce. Serve alongside the egg rolls.
Notes
- Using rotisserie chicken saves time and adds flavor to the filling.
- Cooked rice is optional but adds texture and helps bind the filling.
- Adjust the amount of hot sauce to control the heat level to your preference.
- Make sure the oil is at the correct temperature before frying to prevent greasy, soggy egg rolls.
- Egg roll wrappers can tear easily if the filling is too wet; allow the filling to cool and drain if needed before rolling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun, Southern American
