Why You’ll Love This Recipe
Voodoo Egg Rolls offer a fiery, savory, and unforgettable twist on the classic fried appetizer. Packed with spicy protein, creamy elements, and bold Cajun-inspired seasoning, these egg rolls deliver layers of flavor in every crisp bite. What makes this recipe especially enjoyable is how versatile it is—perfect for game day, party platters, or a fun weeknight treat. The filling is rich and satisfying, while the outer shell fries up beautifully golden and crunchy. I once tried making these with leftover blackened chicken and it worked great, adding even more smoky heat. Whether you enjoy recipes with a deep Southern flair or simply love appetizers with personality, these Voodoo Egg Rolls are guaranteed to stand out on any table and leave your guests asking for more.
Voodoo Egg Rolls: A Bold, Spicy, and Irresistibly Crispy Fusion
- Total Time: 35 mins
- Yield: 12 egg rolls
- Diet: Halal
Description
Crispy egg rolls filled with spiced chicken, bell peppers, and a creamy Cajun-style sauce for a bold, New Orleans–inspired appetizer.
Ingredients
- 1 lb cooked chicken breast, shredded
- 1 cup bell peppers, finely diced
- 1/2 cup onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/3 cup cream cheese, softened
- 2 tbsp Cajun seasoning
- 1 tbsp hot sauce
- 12 egg roll wrappers
- 1 egg, beaten (for sealing)
- Oil for frying
Instructions
- In a bowl, mix the shredded chicken, bell peppers, onion, garlic, cheddar cheese, and cream cheese.
- Add Cajun seasoning and hot sauce, stirring until fully combined.
- Lay out an egg roll wrapper and place 2–3 tablespoons of filling in the center.
- Brush the edges with beaten egg, then roll tightly, folding in the sides.
- Heat oil to 350°F (175°C) in a deep pan.
- Fry the egg rolls in batches for 3–5 minutes or until golden brown.
- Remove and drain on paper towels before serving.
Notes
- Add more hot sauce for spicier egg rolls.
- Bake at 400°F (205°C) for 18–20 minutes as a lighter alternative.
- Serve with ranch or spicy remoulade.
- Prep Time: 20 mins
- Cook Time: 15 mins
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun Fusion
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Egg Roll Wrappers
These form the essential crispy exterior. They fry quickly and evenly, providing the perfect crunch for the spicy filling.
Chicken or Shrimp
Both proteins work well. Blackened chicken adds smokiness, while shrimp brings sweetness that balances the heat.
Cream Cheese
Cream cheese provides the creamy base that ties the filling together, softening the spice and adding richness.
Bell Peppers
Diced bell peppers contribute sweetness, texture, and color, helping balance the deep Cajun flavors.
Green Onions
Green onions add sharpness and freshness, lifting the otherwise rich and spicy filling.
Cajun Seasoning
This blend supplies the signature heat and complexity. Adjust according to tolerance.
Garlic Powder
Adds essential savory depth, reinforcing the Cajun-inspired flavors.
Hot Sauce
A dash of hot sauce boosts the spice level and brings tangy acidity.
Oil for Frying
Neutral oil ensures even frying and a crisp, golden shell.
Voodoo Sauce (Mayo-Based)
Typically made from mayonnaise, hot sauce, and spices, this sauce adds a creamy, spicy finish for dipping.
Directions
Start by preparing the protein. If using chicken, cook and shred or dice it. If using shrimp, sauté until pink and chop into small pieces. In a mixing bowl, combine the protein with cream cheese, diced bell peppers, green onions, Cajun seasoning, garlic powder, and a splash of hot sauce. Mix until the filling is smooth and evenly seasoned.
Place an egg roll wrapper on a clean surface with a corner facing you. Spoon a generous amount of filling into the center. Fold the bottom corner over the filling, then fold in the sides, and roll tightly upward, sealing the final edge with a dab of water.
Heat oil in a deep skillet over medium-high heat. Fry the egg rolls in small batches, turning occasionally until they turn golden and crisp. Transfer to a paper towel–lined plate to drain excess oil.
Serve the egg rolls hot with your Voodoo dipping sauce on the side. Allow them to cool slightly so the filling can set, ensuring a cleaner bite and richer flavor.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Serves 6
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Storage/reheating
Store leftover egg rolls in an airtight container for up to 3 days. Reheat in a 375°F oven or air fryer for 8–10 minutes to restore crispiness. Avoid microwaving to prevent the wrapper from becoming soggy. You can freeze the assembled but uncooked egg rolls for up to 2 months; fry them directly from frozen, adding a few additional minutes.
Variations and Customizations
Andouille Sausage Filling
Use chopped andouille sausage for a smoky, intensely flavorful Cajun twist.
Spicy Shrimp and Corn
Add sweet corn kernels to shrimp filling for extra texture and sweetness.
Extra-Creamy Cajun Rolls
Increase the cream cheese for a smoother, richer interior.
Veggie Voodoo Rolls
Use mushrooms, bell peppers, and onions seasoned heavily with Cajun spice for a meatless option.
Pepper Jack Upgrade
Add shredded pepper jack cheese for more melt and heat.
Blackened Seasoning Swap
Replace Cajun seasoning with blackened seasoning for smokier, bolder flavor.
Ranch-Style Drizzle
Serve with Cajun ranch instead of Voodoo sauce for a cool and tangy pairing.
Crispy Baked Version
Bake at 425°F for 15–18 minutes, brushing the wrappers lightly with oil.
Hot Honey Finish
Drizzle lightly with hot honey after frying for sweet heat.
Air Fryer Edition
Air fry at 400°F for 10–12 minutes, flipping halfway, for a lighter alternative.
FAQs
What protein works best for Voodoo Egg Rolls?
Chicken and shrimp are most common, but sausage works well too.
Are they very spicy?
They can be, depending on the Cajun seasoning and hot sauce used.
Can I prepare them ahead of time?
Yes, assemble and refrigerate for up to 24 hours before frying.
Can I bake instead of fry?
Yes, baking or air frying yields a lighter but still crispy result.
Do I have to use cream cheese?
It helps bind the filling, but you can substitute with a similar soft cheese.
Can I freeze them?
Yes, freeze before frying for the best texture upon reheating.
What dipping sauce works best?
Voodoo sauce, Cajun ranch, or spicy mayo pair beautifully.
How do I keep rolls from bursting?
Avoid overfilling and ensure tight, well-sealed edges.
What oil is best for frying?
Neutral oils like canola or vegetable oil work well.
Can I add vegetables?
Yes, peppers, onions, and corn are excellent additions.
Conclusion
Voodoo Egg Rolls bring bold Southern flavor together with irresistible crunch for an appetizer that demands attention. The combination of creamy, spicy filling wrapped inside a perfectly fried shell offers a memorable bite every time. Whether you serve them at parties, family dinners, or weekend gatherings, these rolls provide a lively, flavorful twist on traditional egg rolls. With countless variations and a sauce that ties everything together, Voodoo Egg Rolls are sure to become a favorite in your recipe collection.
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