Name: Voodoo Egg Rolls: A Flavor-Packed Fusion Snack That’s Irresistible Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Fusion
Ingredients: 2 cups cooked chicken, shredded (rotisserie chicken works great); 4 oz cream cheese, softened; 1/2 cup cooked andouille sausage or chorizo, diced (optional); 1/4 cup finely chopped green onions; 1/2 cup shredded cheddar cheese; 2–3 tablespoons hot sauce (adjust to taste); 1 teaspoon Cajun seasoning; 1 package egg roll wrappers (about 12 wrappers); Vegetable oil, for frying (about 2 inches deep); 1 egg, beaten (for sealing the wrappers)

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Introduction

Voodoo Egg Rolls are a bold, flavorful twist on a classic snack. Packed with spicy chicken, creamy cheese, and a hint of Cajun seasoning, these crispy rolls make an irresistible appetizer or party treat.

A white plate holds five golden brown spring rolls arranged in a neat pile, each roll showing a bubbly and crispy texture on the surface, with small green chopped herbs sprinkled across and around them. To the side of the rolls is a small clear glass bowl filled with bright red dipping sauce that has visible bits of herbs on top. The plate is set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups cooked chicken, shredded (rotisserie chicken works great)
4 oz cream cheese, softened
1/2 cup cooked andouille sausage or chorizo, diced (optional)
1/4 cup finely chopped green onions
1/2 cup shredded cheddar cheese
2–3 tablespoons hot sauce (adjust to taste)
1 teaspoon Cajun seasoning
1 package egg roll wrappers (about 12 wrappers)
Vegetable oil, for frying
1 egg, beaten (for sealing the wrappers)

Instructions

Step 1: In a large bowl, combine shredded chicken, softened cream cheese, diced sausage (if using), green onions, cheddar cheese, hot sauce, and Cajun seasoning. Mix well and adjust hot sauce to your preferred spice level.
Step 2: Lay an egg roll wrapper on a clean surface with one corner pointing toward you. Spoon about 2 tablespoons of filling near the bottom corner. Fold the bottom corner over the filling, then fold in the sides tightly. Roll up firmly toward the top corner, sealing the edge with beaten egg.
Step 3: Heat about 2 inches of vegetable oil in a deep skillet or fryer to 350°F (175°C).
Step 4: Carefully fry the egg rolls in batches for 3–4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on paper towels.
Step 5: Serve hot with ranch dressing, blue cheese dip, or tangy remoulade sauce for dipping.

Tips & Variations

For a vegetarian option, substitute the chicken and sausage with sautéed mushrooms and bell peppers.
Use different types of cheese like pepper jack for extra kick or mozzarella for a milder flavor.
If you prefer baking, brush the assembled rolls with oil and bake at 400°F (200°C) for 15-20 minutes until golden and crispy.
Be sure to seal the wrappers tightly with egg to prevent the filling from leaking during frying.

Storage

Store leftover cooked egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or toaster oven at 350°F (175°C) for 8–10 minutes to restore crispiness. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of two halves of a crispy golden-brown fried pastry, split open to reveal a rich filling with several layers: bright orange and red shrimp pieces, bits of browned sausage, melted yellow cheese, small diced red onions, and herbs sprinkled on top. Behind them, two more whole pastries rest on a wooden board, adding depth. To the right, a small silver container holds a yellow dipping sauce. The background is a white marbled surface with a partially visible can of seasoning behind the pastries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling in advance?

Yes, the filling can be made a day ahead and kept covered in the refrigerator. This helps the flavors meld and makes assembly quicker.

What should I do if I don’t have a deep fryer?

A deep skillet or heavy pot with enough oil to submerge the egg rolls works perfectly. Maintain the oil temperature around 350°F (175°C) for best results.