Voodoo Egg Rolls Recipe – Spicy Fusion Appetizer Idea
These Voodoo Egg Rolls are a bold and flavorful twist on a classic appetizer. Crispy egg roll wrappers are stuffed with spicy chicken, peppers, and gooey cheese, then fried to golden perfection. Served with a creamy dipping sauce, they’re the ultimate party snack—spicy, crunchy, and irresistible. Perfect for game day spreads, family gatherings, or anytime you want to wow guests with a fusion-inspired dish that packs a punch.
Equipment
- Large skillet
- Mixing bowls
- Cutting board & knife
- Frying pan or deep fryer
- Tongs
- Paper towels or wire rack
Ingredients
- 1 lb andouille sausage (or spicy sausage), diced
- ½ lb shrimp or crawfish, peeled and chopped
- 1 cup bell peppers, diced
- 1 cup onions, diced
- 2 garlic cloves, minced
- 1 tbsp Cajun seasoning
- 1 cup shredded cheddar or pepper jack cheese
- 12–16 egg roll wrappers
- 1 egg (for egg wash)
- Oil for frying
- Dips: ranch, avocado crema, or remoulade
Instructions
- Prepare Filling: Cook sausage until browned. Add shrimp/crawfish, peppers, onions, and garlic. Season with Cajun spice. Stir in cheese until melted. Cool slightly.
- Wrap Egg Rolls: Place 2–3 tbsp filling on wrapper. Fold bottom corner over filling, tuck sides, and roll tightly. Seal edges with egg wash or water.
- Fry Rolls: Heat oil to 350°F (175°C). Fry rolls in batches for 3–4 minutes until golden brown.
- Drain & Serve: Place on paper towels or wire rack. Serve hot with creamy or spicy dips.
Notes
- Variations: Try vegetarian fillings with beans and peppers, or swap cheese blends for different flavors.
- Healthier Adaptations: Bake at 400°F for 15–20 minutes instead of frying.
- Storage: Freeze uncooked rolls for up to 2 months; fry or bake directly from frozen.
- Pro Tip: Don’t overstuff wrappers—modest portions ensure crisp rolls without leaks.