Voodoo Egg Rolls

Voodoo Egg Rolls are a bold, spicy fusion of Southern and Asian flavors wrapped up in a crispy egg roll shell. These deep-fried delights are typically filled with a smoky andouille sausage, tender chicken, peppers, and gooey cheese. They’re often served with a creamy remoulade or spicy aioli that brings the whole bite together with a kick.

Why You’ll Love This Recipe

I love how these Voodoo Egg Rolls take the best parts of Cajun cooking and stuff them into one crunchy bite. The rich blend of meats and spices brings serious flavor, while the cheese melts everything together in the best way. Whether I’m serving them at a party or enjoying them as a dinner appetizer, they always disappear fast. Plus, they’re fun to make and even better to eat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Egg roll wrappers

• Andouille sausage, diced

• Cooked chicken breast, shredded or chopped

• Bell peppers (red and green), diced

• Onion, finely chopped

• Monterey Jack or Pepper Jack cheese, shredded

• Cajun seasoning

• Olive oil or butter (for sautéing)

• Salt and pepper to taste

• Oil for frying

Directions

1. I start by heating some oil or butter in a pan and sautéing the onions and bell peppers until soft.

2. Then I add in the diced andouille sausage and cooked chicken, letting it all cook together for a few minutes to soak in the flavors.

3. I stir in Cajun seasoning, adjust the salt and pepper, and remove the mixture from heat.

4. Once slightly cooled, I mix in the shredded cheese to bind everything.

5. I place a couple of spoonfuls of the mixture into the center of each egg roll wrapper, fold them tightly, and seal the edges with a dab of water.

6. In a deep skillet, I heat oil to 350°F and fry the rolls until golden brown, about 3–4 minutes per side.

7. I remove them and drain on paper towels before serving hot with my favorite dipping sauce.

Servings and timing

This recipe makes about 10–12 egg rolls, perfect for 4–6 servings depending on appetite.
Prep time takes around 20 minutes, and cooking takes another 15 minutes, totaling about 35 minutes.

Variations

• I sometimes swap the andouille sausage with chorizo for an extra-spicy kick.

• If I want a vegetarian version, I skip the meat and add black beans, corn, and more cheese.

• Shrimp also makes a tasty addition, especially if I’m craving something a bit more coastal.

• I like using mozzarella for a milder cheese or mixing it with cheddar for sharpness.

• For a baked option, I brush the rolls with oil and bake them at 400°F for about 20 minutes, flipping halfway.

storage/reheating

I keep leftover egg rolls in an airtight container in the fridge for up to 3 days. For reheating, I prefer popping them into an air fryer or oven at 375°F for about 7–10 minutes until they’re hot and crispy again. Microwaving works in a pinch, but they tend to get soggy.

FAQs

What kind of dipping sauce goes best with Voodoo Egg Rolls?

I like to serve them with remoulade, spicy mayo, or even ranch for a cooling contrast.

Can I make these ahead of time?

Yes, I often assemble the egg rolls and store them uncooked in the fridge for up to 24 hours before frying.

Can I freeze Voodoo Egg Rolls?

Definitely. I freeze them before frying on a tray, then transfer them to a bag. When I’m ready, I fry them straight from frozen—just a bit longer cooking time.

What’s the best way to seal egg roll wrappers?

I dip my finger in water and run it along the edges before folding—this helps them stick and stay closed while frying.

Can I use spring roll wrappers instead?

I’ve tried it, but egg roll wrappers hold up better when frying and give that satisfying crunch.

Conclusion

Voodoo Egg Rolls bring serious flavor in every bite, combining Southern heat with crispy Asian street food vibes. I love how customizable they are and how quickly they disappear from the plate. Whether I’m hosting friends or just want something different for dinner, these always hit the spot.

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