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
Scale
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
