If you love Southern comfort food with a spicy twist, these Voodoo Egg Rolls are about to become a must-make recipe. Packed with seasoned chicken or shrimp, creamy cheese, peppers, onions, and bold Cajun spices, these egg rolls deliver crunch on the outside and irresistible, saucy heat on the inside. I first made these for a game-day spread, and they disappeared almost instantly. The filling is rich, flavorful, and a little smoky, all wrapped in a crispy shell that stays satisfying even after cooling. Whether you serve them as an appetizer, party food, or a fun weeknight dish, these egg rolls bring big flavor with very little effort.
Why You’ll Love This Recipe
These Voodoo Egg Rolls strike the perfect balance between crispy, creamy, spicy, and savory. They combine Cajun-style ingredients with a classic egg roll technique for a fusion dish that’s unbelievably addictive. You’ll love how versatile they are—use chicken, shrimp, beef, or even a vegetarian filling. The recipe is easy to prepare, great for make-ahead cooking, and ideal for serving at parties or dipping into your favorite spicy sauce. They’re indulgent, satisfying, and guaranteed to impress anyone who tries them.
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Voodoo Egg Rolls – Crispy, Spicy & Loaded with Bold Cajun Flavor
- Total Time: 30 mins
- Yield: 12 egg rolls
- Diet: Halal
Description
Crispy egg rolls filled with spicy shredded chicken, cabbage, and Cajun-inspired seasonings for a bold New Orleans–style appetizer.
Ingredients
- 2 cups cooked shredded chicken
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/4 cup diced green onions
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- 2 tbsp soy sauce
- 1 tbsp hot sauce
- 1 tbsp vegetable oil (for sautéing)
- 12 egg roll wrappers
- 1 beaten egg (for sealing)
- Oil for frying
Instructions
- Heat vegetable oil in a skillet over medium heat. Add garlic and sauté until fragrant.
- Stir in shredded chicken, cabbage, and carrots. Cook for 3–4 minutes.
- Add green onions, Cajun seasoning, smoked paprika, cayenne, soy sauce, and hot sauce. Mix well and cook for another 2 minutes.
- Remove filling from heat and allow it to cool slightly.
- Place an egg roll wrapper on a flat surface. Add 2–3 tablespoons of filling in the center.
- Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush the edge with beaten egg to seal.
- Repeat with remaining wrappers and filling.
- Heat frying oil to 350°F (175°C). Fry egg rolls for 3–5 minutes or until golden and crispy.
- Remove and drain on paper towels before serving.
Notes
- Serve with spicy mayo or sweet chili sauce.
- Air fry at 375°F for 8–10 minutes as a lighter option.
- Use shrimp instead of chicken for a seafood twist.
- Prep Time: 20 mins
- Cook Time: 10 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.)
Cooked chicken or shrimp – Adds protein and a hearty base for the filling.
Egg roll wrappers – Create the perfectly crispy fried outer shell.
Cream cheese – Makes the filling rich, creamy, and cohesive.
Shredded cheese – Cheddar, pepper jack, or a blend works well for extra meltiness.
Bell peppers – Add sweetness and color that balance the Cajun spices.
Onion – Provides savory depth and aroma.
Garlic – Enhances the base flavors of the filling.
Voodoo or Cajun seasoning – Gives the egg rolls their signature bold, spicy kick.
Hot sauce – Adds heat and tang to the filling.
Green onions – Brighten and freshen the mixture.
Vegetable oil – For frying to golden crisp perfection.
Directions
Start by sautéing the onions, peppers, and garlic in a skillet over medium heat until softened. Add cooked chicken or shrimp and stir to combine. Sprinkle in Cajun seasoning and add a dash of hot sauce. Reduce heat to low and mix in cream cheese and shredded cheese until melted and fully combined. Remove from heat and stir in chopped green onions. Let the mixture cool slightly.
Lay out an egg roll wrapper with a corner pointed toward you. Spoon a few tablespoons of the filling near the bottom corner. Fold the corner over the filling, tuck in the sides, and roll tightly. Brush the final corner with a bit of water to seal. Repeat with remaining wrappers and filling.
Heat oil in a deep skillet to 350°F (175°C). Fry the egg rolls in batches until golden brown and crispy, turning as needed. Drain on paper towels. Serve warm with dipping sauces such as ranch, spicy mayo, or sweet chili sauce.
Equipment needed :
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
This recipe makes 10–12 egg rolls. Prep time is 15 minutes, and cooking takes about 15 minutes. Total time: roughly 30 minutes.
Storage/reheating
Store leftover egg rolls in the refrigerator for up to 3 days. Reheat in an air fryer or oven at 375°F (190°C) for 8–10 minutes to restore crispiness. They can be frozen before or after frying. If freezing before frying, freeze individually on a tray, then place in freezer bags. Fry directly from frozen or air fry to finish.
Variations and Customizations
Cajun Shrimp Roll – Use shrimp only and increase Cajun seasoning for stronger seafood flavor.
Chicken Bacon Voodoo Roll – Add cooked bacon bits for smoky richness.
Veggie Voodoo Egg Rolls – Use black beans, corn, peppers, and onions.
Extra Spicy Version – Add jalapeños, cayenne, or a spicy cheese blend.
Creamy Ranch Mix – Stir a spoonful of ranch seasoning into the filling.
Buffalo Voodoo Rolls – Replace some hot sauce with buffalo sauce.
BBQ Cajun Roll – Add a splash of smoky BBQ sauce for a sweet-heat twist.
Andouille Sausage Version – Use diced Cajun sausage instead of chicken.
Air Fryer Method – Brush with oil and air fry at 390°F (200°C) for 8–10 minutes.
Cheesy Trio Rolls – Combine cheddar, pepper jack, and mozzarella.
FAQs
Can I bake these instead of frying?
Yes—brush with oil and bake at 400°F for 15–18 minutes, turning halfway.
Can I use wonton wrappers?
You can, but they’ll make smaller, bite-sized versions.
Can I use raw shrimp or chicken?
Use cooked protein only; raw poultry won’t cook fully inside the wrap.
Can I air fry them?
Yes—390°F for 8–10 minutes.
Why are my egg rolls bursting?
Overfilling or not sealing properly can cause this—use moderate filling.
Can I make them ahead?
Yes, roll them earlier in the day and fry later.
What dipping sauces work best?
Ranch, spicy mayo, sweet chili sauce, or Cajun aioli.
Can I freeze them?
Yes—freeze raw or cooked, then reheat by baking or air frying.
Should the filling be cooled?
Partially cooling helps keep wrappers crisp and easier to roll.
Are these very spicy?
They can be mild or spicy depending on your Cajun seasoning and hot sauce.
Conclusion
These Voodoo Egg Rolls are crispy, creamy, spicy, and absolutely unforgettable. They bring bold Cajun flavor wrapped in a crunchy shell, making them ideal for parties, appetizers, or fun weeknight dinners. Easy, customizable, and always crowd-pleasing, they’re the perfect fusion snack to spice up any menu.
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