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Voodoo Egg Rolls Recipe

Voodoo Egg Rolls Recipe

This Voodoo Egg Rolls Recipe combines chicken, smoked sausage, cream cheese, Cajun spices, and pepper jack in crispy fried wrappers.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Appetizer
Cuisine Cajun-American Fusion
Servings 12 egg rolls
Calories 320 kcal

Equipment

  • Large skillet
  • Mixing Bowl
  • Knife
  • Cutting board
  • Wooden spoon
  • Deep frying pan or heavy pot
  • Tongs
  • Paper towels
  • Baking sheet (optional for oven method)

Ingredients
  

For the Filling

  • 1 tablespoon olive oil
  • 8 oz smoked sausage diced small
  • 1½ cups cooked shredded chicken
  • 4 oz cream cheese softened
  • 1 cup shredded pepper jack cheese
  • ½ cup shredded cheddar cheese
  • 2 green onions sliced
  • 1 teaspoon Cajun seasoning
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 tablespoon hot sauce
  • Salt and black pepper to taste

For the Egg Rolls

  • 12 egg roll wrappers
  • Small bowl of water for sealing
  • Vegetable oil for frying

Optional Dipping Sauce

  • Ranch dressing
  • Spicy mayo
  • Remoulade sauce

Instructions
 

Step 1: Cook the Sausage

  • Heat olive oil in a large skillet over medium heat.
  • Add the diced smoked sausage and cook for about 5 to 6 minutes until browned around the edges. The sausage should smell smoky and slightly spicy.
  • I noticed letting the sausage get a little crispy adds way more flavor to the filling.
  • Transfer the sausage to a bowl and let it cool slightly.

Step 2: Make the Filling

  • In a large mixing bowl, combine the cooked sausage, shredded chicken, cream cheese, pepper jack cheese, cheddar cheese, green onions, Cajun seasoning, garlic powder, smoked paprika, and hot sauce.
  • Mix everything together until fully combined.
  • The filling should look creamy but still thick enough to scoop. If it feels too loose, add a little more shredded cheese.
  • Taste the filling before wrapping. The first time I made these, I forgot to check the seasoning until after frying, and they needed way more Cajun seasoning than I expected.

Step 3: Prepare the Egg Roll Wrappers

  • Lay one egg roll wrapper on a clean surface in a diamond shape.
  • Spoon about 2 tablespoons of filling near the center.
  • Don’t overfill them even though it’s tempting. What worked better for me was using slightly less filling so the wrappers stayed tight and crispy while frying.
  • Fold the bottom corner over the filling, then fold in the sides. Roll tightly toward the top corner.
  • Dip your finger in water and seal the edge closed.
  • Repeat with remaining wrappers.

Step 4: Heat the Oil

  • Pour about 2 inches of vegetable oil into a deep skillet or heavy pot.
  • Heat the oil to 350°F.
  • If you don’t have a thermometer, test with a small piece of wrapper. It should bubble immediately but not burn fast.

Step 5: Fry the Egg Rolls

  • Carefully place 3 to 4 egg rolls into the hot oil at a time.
  • Fry for about 3 to 4 minutes, turning occasionally, until golden brown and crispy on all sides.
  • The outside should look deep golden with bubbly crisp texture.
  • Transfer the cooked egg rolls to a paper towel-lined plate.
  • I usually sneak one while they cool even though the filling inside is dangerously hot.

Step 6: Serve Warm

  • Serve the egg rolls warm with ranch, spicy mayo, or remoulade sauce.
  • The creamy filling and crispy shell are best right after frying.

Notes

  • Use rotisserie chicken for easier prep.
  • Chill the filling for 20 minutes if it feels too soft.
  • Pepper jack adds the best flavor and meltiness.
  • Fry in small batches for crispier egg rolls.
  • I noticed reheating in the air fryer keeps them crisp much better than microwaving.
  • Add extra hot sauce if you like more heat.
Keyword Voodoo Egg Rolls Recipe