Voodoo Cajun Spicy Egg Rolls (Printable Version)
Cajun-style crispy rolls with smoky sausage, chicken, peppers and cheddar, fried until golden brown.
# What You'll Need:
→ Meats
01 - 7 oz andouille sausage, finely diced
02 - 7 oz cooked chicken breast, shredded
→ Vegetables
03 - 1 small onion, finely chopped
04 - 1 small red bell pepper, finely diced
05 - 1 small green bell pepper, finely diced
06 - 2 stalks celery, finely chopped
07 - 2 cloves garlic, minced
08 - 1 jalapeño, seeded and minced
09 - 2 oz shredded cheddar cheese
→ Spices & Seasonings
10 - 1 tsp Cajun seasoning
11 - 1/2 tsp smoked paprika
12 - 1/4 tsp cayenne pepper
13 - Salt and black pepper, to taste
→ Wrappers & Frying
14 - 12 egg roll wrappers
15 - 2 tbsp water for sealing wrappers
16 - Vegetable oil, for deep frying
# Directions:
01 - In a large skillet over medium heat, sauté the andouille sausage until it starts to brown. Add onion, bell peppers, celery, garlic, and jalapeño. Cook 4-5 minutes until softened.
02 - Stir in the cooked chicken, Cajun seasoning, smoked paprika, cayenne, salt, and pepper. Cook 2-3 minutes more. Remove from heat and cool slightly.
03 - Toss the cooled filling with shredded cheddar cheese until evenly distributed.
04 - Lay an egg roll wrapper on a clean surface in a diamond shape. Spoon about 2-3 tbsp filling onto the lower third of the wrapper. Fold the bottom corner over the filling, fold in the sides, and roll tightly. Moisten the top corner with water to seal. Repeat with remaining wrappers.
05 - Heat vegetable oil in a deep skillet or fryer to 350°F. Fry egg rolls in batches for 2-3 minutes per side, or until golden brown and crispy.
06 - Drain on paper towels, then serve hot with spicy remoulade or Creole mustard for dipping.
# Expert Hints:
01 -
- The filling comes together in one pan and actually tastes better after chilling overnight
- These freeze beautifully uncooked so you can fry them fresh whenever cravings strike
02 -
- Never skip cooling the filling completely or the wrappers will disintegrate when you try to roll them
- Moisture is your enemy so pat vegetables dry if they release too much liquid while cooking
03 -
- Double the filling recipe and freeze half for a quick dinner another night
- If wrappers keep cracking, brush the edges with egg wash instead of water