Voodoo Egg Rolls Cajun Fusion (Print Version)
Crispy rolls packed with spicy chicken and vegetables, served with tangy Cajun dipping sauce
# What You'll Need:
→ Filling
01 - 1 tablespoon vegetable oil
02 - 1/2 pound boneless, skinless chicken breast, diced small
03 - 1/2 teaspoon Cajun seasoning
04 - 1/4 teaspoon smoked paprika
05 - 1/4 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper
08 - 1/2 cup red bell pepper, finely diced
09 - 1/2 cup celery, finely diced
10 - 1/2 cup green onions, sliced
11 - 1 cup shredded green cabbage
12 - 1 small jalapeño, seeded and minced
13 - 2 tablespoons hot sauce
14 - 1 tablespoon Worcestershire sauce
→ Assembly
15 - 12 egg roll wrappers
16 - 1 egg, beaten
17 - Vegetable oil for frying
→ Voodoo Dipping Sauce
18 - 1/2 cup mayonnaise
19 - 1 tablespoon Dijon mustard
20 - 1 tablespoon ketchup
21 - 1 tablespoon hot sauce
22 - 1 teaspoon honey
23 - 1 teaspoon Cajun seasoning
24 - 1 teaspoon lemon juice
# Steps:
01 - Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add diced chicken, Cajun seasoning, smoked paprika, garlic powder, salt, and black pepper. Sauté until chicken is cooked through, about 4–5 minutes.
02 - Add red bell pepper, celery, green onions, cabbage, and jalapeño. Cook, stirring often, until vegetables are tender, about 3–4 minutes.
03 - Stir in hot sauce and Worcestershire sauce. Cook for 1 more minute. Remove from heat and let filling cool slightly.
04 - Place 2–3 tablespoons of filling near one corner of an egg roll wrapper. Fold the corner over the filling, fold in the sides, and roll up tightly. Brush the top corner with beaten egg to seal. Repeat with remaining wrappers and filling.
05 - Heat at least 2 inches of vegetable oil in a deep pan to 350°F. Fry egg rolls in batches, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels.
06 - Whisk together mayonnaise, Dijon mustard, ketchup, hot sauce, honey, Cajun seasoning, and lemon juice until smooth.
07 - Serve egg rolls hot with Voodoo Dipping Sauce.
# Expert Tips:
01 -
- The way Cajun heat meets Asian crunch creates something entirely new and addictive
- These freeze beautifully before frying, so you can always have party-ready appetizers on hand
02 -
- Cool your filling completely before wrapping, or steam will explode your wrappers in the hot oil
- These freeze beautifully before frying, just arrange them on a baking sheet until frozen solid, then transfer to a bag
03 -
- Let your filled wrappers rest for 10 minutes before frying, this helps seal the egg wash and prevent leaks
- Don't skip the cooling time for the filling, hot filling creates steam that makes wrappers burst