Go Back

Voodoo Egg Rolls Recipe

These Voodoo Egg Rolls are crispy, golden egg rolls packed with bold Cajun-inspired flavours like seasoned chicken, vegetables, spicy sauce, and melted cheese. Perfect as an appetizer or party snack, they deliver a crunchy exterior and a savory, slightly spicy filling that pairs beautifully with a creamy dipping sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Appetizer, Snack
Cuisine American, Chinese
Servings 12 rolls
Calories 185 kcal

Ingredients
  

For the Egg Rolls Filling

  • 2 cups cooked shredded chicken or shrimp
  • 1 cup shredded cabbage
  • ½ cup shredded carrots
  • ¼ cup diced green onions
  • ½ cup diced bell peppers
  • 2 cloves garlic minced
  • 1 tablespoon Cajun seasoning
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper optional for extra heat
  • 2 tablespoons soy sauce
  • ½ cup shredded pepper jack or cheddar cheese
  • 1 tablespoon olive oil

For Assembly

  • 12 egg roll wrappers
  • 1 egg beaten, for sealing wrappers
  • Vegetable oil for frying

Optional Voodoo Dipping Sauce

  • ¼ cup mayonnaise
  • 1 tablespoon ketchup
  • 1 tablespoon hot sauce
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • Many variations of Voodoo Egg Rolls include Cajun-seasoned meats vegetables like cabbage and peppers, and melty cheese to create a bold and flavourful filling inside a crispy wrapper.

Instructions
 

Step 1: Cook the Filling

  • Heat olive oil in a large skillet over medium heat. Add garlic and saute for about 30 seconds until fragrant.

Step 2: Add Vegetables

  • Add bell peppers, cabbage, carrots, and green onions. Cook for about 3–4 minutes until the vegetables soften slightly but still retain some crunch.

Step 3: Add Protein and Seasoning

  • Stir in the shredded chicken, Cajun seasoning, smoked paprika, cayenne pepper, and soy sauce. Mix well and cook for another 2–3 minutes so the flavours combine.

Step 4: Add Cheese

  • Remove the skillet from heat and stir in shredded cheese. Allow the filling to cool slightly so it’s easier to handle.

Step 5: Prepare Egg Rolls

  • Lay one egg roll wrapper on a clean surface in a diamond shape. Place 2–3 tablespoons of filling near the bottom corner.

Step 6: Fold the Egg Rolls

  • Fold the bottom corner over the filling, then fold in the left and right corners. Roll tightly upward and seal the edge with beaten egg.

Step 7: Heat Oil

  • In a deep skillet or fryer, heat vegetable oil to 350°F (175°C).

Step 8: Fry the Egg Rolls

  • Carefully add egg rolls to the hot oil and fry for 3–4 minutes until golden brown and crispy.

Step 9: Drain

  • Remove egg rolls using a slotted spoon and place them on a wire rack or paper towels to drain excess oil.

Step 10: Prepare Dipping Sauce

  • Whisk together mayonnaise, ketchup, hot sauce, Dijon mustard, garlic powder, salt, and pepper in a small bowl.

Step 11: Serve

  • Serve hot Voodoo Egg Rolls with the dipping sauce on the side.

Notes

  • Tips
  • Do not overfill the wrappers or they may burst during frying.
  • Keep wrappers covered with a damp towel while assembling to prevent drying.
  • Air Fryer Option
  • Brush egg rolls lightly with oil.
  • Air fry at 375°F (190°C) for 8–10 minutes, turning halfway through.
  • Storage
  • Refrigerate leftovers in an airtight container for up to 3 days.
  • Reheat in an air fryer or oven at 375°F for 5–7 minutes to restore crispiness.
  • Freezer Tip
  • Freeze uncooked egg rolls in a single layer, then store in freezer bags.
  • Fry or air fry directly from frozen.
  • Variations
  • Replace chicken with shrimp or sausage for a seafood-style filling.
  • Add cream cheese for a richer, creamier center.
  • Use extra hot sauce or jalapenos for more heat.