Voodoo Egg Rolls Recipe

Introduction

Voodoo Egg Rolls offer a spicy twist on a classic favorite, combining shredded chicken, creamy cheese, and a kick of Cajun seasoning. Perfectly crispy on the outside and bursting with flavorful filling, these egg rolls make a great appetizer or snack for any occasion.

Ingredients

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 4 oz cream cheese, softened
• 1/2 cup cooked andouille sausage or chorizo, diced (optional)
• 1/4 cup finely chopped green onions
• 1/2 cup shredded cheddar cheese
• 2–3 tablespoons hot sauce (adjust to taste)
• 1 teaspoon Cajun seasoning
• 1 package egg roll wrappers (about 12 wrappers)
• Vegetable oil, for frying
• 1 egg, beaten (for sealing the wrappers)

Instructions

1. Step 1: In a large bowl, combine the shredded chicken, softened cream cheese, diced sausage if using, green onions, cheddar cheese, hot sauce, and Cajun seasoning. Mix well, adjusting the hot sauce to your preferred spice level.
2. Step 2: Lay one egg roll wrapper on a clean surface with one corner facing you, forming a diamond shape. Place about 2 tablespoons of the filling near the bottom corner.
3. Step 3: Fold the bottom corner over the filling, then fold the left and right sides tightly inward. Roll the wrapper firmly toward the top corner and seal the edge with the beaten egg.
4. Step 4: Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).
5. Step 5: Fry the egg rolls in batches for 3–4 minutes or until they are golden brown and crispy. Remove them with a slotted spoon and drain on paper towels.
6. Step 6: Serve the Voodoo Egg Rolls hot with ranch dressing, blue cheese dip, or a tangy remoulade sauce for dipping.

Tips & Variations

• For a vegetarian version, substitute the chicken and sausage with finely chopped mushrooms and bell peppers.
• Use your favorite hot sauce to customize the spice level and flavor profile.
• To make cleanup easier, fry the egg rolls in batches and keep cooked ones warm in a low oven while frying the rest.
• If you don’t have andouille or chorizo, spicy smoked sausage or kielbasa work well as alternatives.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a 375°F oven for about 10 minutes or until hot and crispy again. Avoid microwaving to keep the wrapper crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake these egg rolls instead of frying?

Yes, you can bake them at 400°F (200°C) for about 15-20 minutes, turning halfway through, until they are golden and crispy. Baking is a healthier alternative but frying gives the crispiest texture.

Can I prepare the filling in advance?

Absolutely. The filling can be made up to a day ahead and refrigerated. Just assemble and fry the egg rolls when ready to serve.

Voodoo Egg Rolls Recipe

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★★★★★

4.7 from 127 reviews

These Voodoo Egg Rolls are a flavorful and spicy twist on traditional egg rolls, packed with shredded chicken, cream cheese, andouille sausage, cheddar cheese, and Cajun seasoning. Crispy on the outside and creamy on the inside, they’re perfect fried appetizers or snacks with a kick.

• Author: nova
• Prep Time: 20 minutes
• Cook Time: 10 minutes plus 10 minutes frying
• Total Time: 35 minutes
• Yield: Approximately 12 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Filling

• 2 cups cooked chicken, shredded (rotisserie chicken works great)
• 4 oz cream cheese, softened
• 1/2 cup cooked andouille sausage or chorizo, diced (optional)
• 1/4 cup finely chopped green onions
• 1/2 cup shredded cheddar cheese
• 2–3 tablespoons hot sauce (adjust to taste)
• 1 teaspoon Cajun seasoning

Assembly

• 1 package egg roll wrappers (about 12 wrappers)
• 1 egg, beaten (for sealing the wrappers)

Frying

• Vegetable oil, for frying (about 2 inches in depth)

Instructions

1. Prepare the filling: In a large bowl, mix shredded chicken, softened cream cheese, diced sausage (if using), green onions, cheddar cheese, hot sauce, and Cajun seasoning. Adjust the amount of hot sauce depending on your preferred spice level to achieve the desired heat.
2. Assemble the egg rolls: Lay an egg roll wrapper on a clean surface with one corner pointing toward you, forming a diamond shape. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides tightly. Roll up the wrapper firmly toward the top corner, sealing the edge with the beaten egg to ensure it stays closed during frying.
3. Heat the oil: In a deep skillet or fryer, pour vegetable oil to a depth of about 2 inches. Heat the oil to 350°F (175°C), which is ideal for frying the egg rolls to a perfect crisp without absorbing excess oil.
4. Fry the egg rolls: Carefully place the egg rolls in the hot oil in batches, to avoid overcrowding, and fry for 3 to 4 minutes or until they are golden brown and crispy. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
5. Serve hot: Serve your Voodoo Egg Rolls immediately while hot and crispy. They pair wonderfully with ranch dressing, blue cheese dip, or a tangy remoulade sauce for dipping.

Notes

• You can omit the andouille sausage for a milder version or to keep it simpler.
• Adjust the hot sauce quantity based on your preferred spice level—start with less and add more if desired.
• Ensure the oil is at the correct temperature before frying to prevent greasy egg rolls.
• Use fresh egg roll wrappers to avoid cracking and tearing during assembly.
• These egg rolls are best enjoyed fresh but can be reheated in an air fryer or oven for a crispier finish.

Keywords: Voodoo egg rolls, Cajun egg rolls, chicken egg rolls, spicy egg rolls, fried appetizers, cream cheese egg rolls, party snacks