Description
Bold, spicy Voodoo Egg Rolls recipe with chicken, cheese, and Cajun heat. Perfectly crispy appetizer everyone loves.
Ingredients
Scale
- 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
- Prepare the Filling
In a large mixing bowl, combine the shredded chicken, softened cream cheese, diced sausage (if using), green onions, cheddar cheese, hot sauce, and Cajun seasoning. Mix thoroughly until everything is evenly blended. - Set Up Your Wrapping Station
Place an egg roll wrapper on a clean surface with one corner pointing down, forming a diamond shape. Have the beaten egg handy for sealing. - Add the Filling
Spoon 2–3 tablespoons of the filling onto the lower third of the wrapper. Shape it into a small log. - Wrap the Egg Rolls
Fold the bottom corner over the filling, then fold in the two side corners. Roll tightly toward the top corner. Brush the top corner lightly with the beaten egg to seal. - Heat the Oil
Fill a deep skillet or pot with 1–2 inches of vegetable oil. Heat to 350°F (175°C). - Fry the Egg Rolls
Fry each egg roll for 3–4 minutes, turning occasionally, until golden brown and crispy. - Drain & Serve
Transfer cooked egg rolls to a paper towel–lined plate. Serve hot with your favorite dipping sauces.
Notes
For extra spice, add diced jalapeños or a pinch of cayenne to the filling.
To reduce mess, keep wrappers covered with a damp towel while working.
Air-frying method: Spray rolls lightly with oil and cook at 380°F for 10–12 minutes.