Description
Voodoo Egg Rolls are a flavorful Cajun-inspired appetizer featuring a savory filling of shredded chicken, smoky andouille sausage, and aromatic spices wrapped in crispy fried egg roll wrappers. Perfect for gatherings, these spicy egg rolls come with a tangy ranch and hot sauce dip that complements the bold flavors perfectly.
Ingredients
Scale
Filling
- 1 lb cooked chicken breast, shredded (rotisserie chicken works well)
- 1/2 lb andouille sausage, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup bell pepper, diced (green or red)
- 1/4 cup green onions, chopped
- 1/2 cup cooked rice (optional for added texture)
- 1 tablespoon Cajun seasoning (or to taste)
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon hot sauce (optional for extra heat)
Wrapper and Frying
- 10-12 egg roll wrappers
- 1-2 cups vegetable oil (for frying)
Dipping Sauce
- 1/2 cup ranch dressing
- 1 tablespoon hot sauce
- 1 teaspoon Cajun seasoning
Instructions
- Cook Sausage: Heat a large skillet over medium heat, add a small amount of oil, and sauté the diced andouille sausage until browned, about 4-5 minutes. Remove from skillet and set aside.
- Sauté Vegetables: In the same skillet, add diced onion, bell pepper, and minced garlic. Cook for about 3 minutes until onions soften and vegetables are fragrant.
- Combine Filling Ingredients: Add shredded chicken, cooked rice (if using), Cajun seasoning, smoked paprika, garlic powder, ground thyme, and salt and pepper to the skillet. Stir thoroughly to combine all the flavors evenly.
- Add Sausage and Green Onions: Stir the cooked andouille sausage and chopped green onions into the mixture. Taste and adjust seasoning, adding hot sauce if more heat is desired.
- Cool Filling: Remove the skillet from heat and allow the filling to cool slightly before assembling the egg rolls to prevent wrappers from tearing.
- Assemble Egg Rolls: Place a small amount of filling onto each egg roll wrapper, fold and roll tightly. Seal edges with a bit of water.
- Fry Egg Rolls: Heat vegetable oil in a deep pan or skillet to 350°F (175°C). Fry egg rolls in batches for 3-5 minutes or until golden brown and crispy, turning occasionally for even cooking.
- Prepare Dipping Sauce: In a small bowl, mix ranch dressing, hot sauce, and Cajun seasoning until well blended.
- Serve: Drain fried egg rolls on paper towels and serve hot with the prepared dipping sauce.
Notes
- You can omit the cooked rice for a lower-carb version or if you prefer a meatier texture.
- Make sure the filling is not too wet to prevent the egg roll wrappers from tearing.
- If you prefer baking over frying, brush the rolls with oil and bake at 400°F for about 15-20 minutes until crispy.
- Leftover filling can be used as a flavorful topping for salads or in sandwiches.
- Adjust the level of heat by modifying the amount of hot sauce in the filling and dip.
