Voodoo Egg Rolls (Printable)
Cajun-spiced chicken and vegetables wrapped in crispy shells
# What You Need:
→ Filling
01 - 1 tablespoon vegetable oil
02 - 1/2 pound boneless skinless chicken breast, diced small
03 - 1/2 teaspoon Cajun seasoning
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 cup red bell pepper, finely diced
09 - 1/2 cup celery, finely diced
10 - 1/2 cup green onions, sliced
11 - 1 cup shredded green cabbage
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons hot sauce
14 - 1 tablespoon Worcestershire sauce
→ Assembly
15 - 12 egg roll wrappers
16 - 1 egg, beaten
17 - Vegetable oil, for frying
→ Voodoo Dipping Sauce
18 - 1/2 cup mayonnaise
19 - 1 tablespoon Dijon mustard
20 - 1 tablespoon ketchup
21 - 1 tablespoon hot sauce
22 - 1 teaspoon honey
23 - 1 teaspoon Cajun seasoning
24 - 1 teaspoon lemon juice
# How to Make It:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced chicken, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Sauté until chicken is cooked through, about 4–5 minutes.
02 - Add red bell pepper, celery, green onions, cabbage, and jalapeño. Cook, stirring often, until vegetables are tender, about 3–4 minutes.
03 - Stir in hot sauce and Worcestershire sauce. Cook for 1 more minute. Remove from heat and let filling cool slightly.
04 - Lay an egg roll wrapper on a clean surface with one corner facing you. Place 2–3 tablespoons of filling near the corner, fold the corner over the filling, then fold in the sides and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
05 - Heat at least 2 inches of vegetable oil in a deep pan to 350°F. Fry egg rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
06 - Whisk together mayonnaise, Dijon mustard, ketchup, hot sauce, honey, Cajun seasoning, and lemon juice until smooth.
07 - Serve egg rolls hot with Voodoo Dipping Sauce.
# Expert Tips:
01 -
- The crispy exterior gives way to explosive Cajun flavors that surprise everyone
- You can make the filling ahead and fry them fresh when guests arrive
02 -
- Cooling the filling before rolling prevents soggy wrappers that can burst during frying
- Oil temperature matters, too cool and they get greasy, too hot and they burn before cooking through
03 -
- Place rolled egg rolls on a parchment-lined baking sheet and freeze them before frying for easier handling
- Double-seal with extra egg wash if any wrapper feels loose or dry