Voodoo Egg Rolls Recipe
Get ready to turn up the flavor with these Voodoo Egg Rolls, a fusion appetizer that packs a spicy Southern punch in every crispy bite. Imagine tender ground pork or chicken, sweet red bell pepper, crunchy cabbage, and carrots all seasoned with bold Creole spices, then wrapped up and fried until golden perfection. Whether you’re hosting a game night, a backyard gathering, or just craving something irresistibly different, these Voodoo Egg Rolls are your ticket to serious snack-time joy. Dip them in a zesty remoulade or voodoo sauce, and watch them disappear in seconds!
Ingredients You’ll Need
Before we roll up our sleeves, let’s appreciate how each ingredient brings its own magic to these Voodoo Egg Rolls. Every component—whether it’s adding a pop of color, a punch of heat, or that crave-worthy crunch—earns its spot in this irresistible recipe.
- Vegetable oil: Essential for sautéing the filling and frying the egg rolls to a golden, crispy finish.
- Ground pork or chicken: The heart of your filling—choose whichever you love most for juicy, savory flavor.
- Red bell pepper: Finely diced for a pop of sweetness and vibrant color in every bite.
- Shredded cabbage: Brings crunch and a mild, earthy flavor that balances the spice.
- Shredded carrot: Adds a touch of natural sweetness and beautiful orange hue.
- Garlic: Freshly minced for that unmistakable aromatic kick.
- Green onions: Chopped for a fresh, slightly sharp flavor that lifts the filling.
- Soy sauce: Deepens the umami and ties all the flavors together.
- Creole or Cajun seasoning: The real star—delivers smoky, spicy, and herbal notes.
- Smoked paprika: Adds a subtle smokiness that makes these egg rolls unforgettable.
- Cayenne pepper (optional): For those who love extra heat—totally adjustable to your taste.
- Salt and black pepper: To finely tune the flavor to perfection.
- Egg roll wrappers: The crunchy golden shell that holds all that flavor inside.
- Vegetable oil for frying: Make sure you have enough for deep-frying to get that signature crunch.
- Spicy remoulade or voodoo sauce: The ultimate dipping sauce—don’t skip this finishing touch!
How to Make Voodoo Egg Rolls
Step 1: Sauté the Protein
Heat one tablespoon of vegetable oil in a large skillet over medium heat. Toss in your ground pork or chicken and cook it, breaking it up with a spoon, until it’s deliciously browned and cooked through. This step is all about building that savory base flavor, so don’t rush it!
Step 2: Add the Veggies
Now, toss in the diced red bell pepper, shredded cabbage, shredded carrot, minced garlic, and chopped green onions. Sauté everything together for about 4 to 5 minutes, until the veggies are just tender but still vibrant. The kitchen will smell incredible at this point!
Step 3: Season It Right
Sprinkle in the soy sauce, Creole or Cajun seasoning, smoked paprika, and cayenne pepper if you’re feeling adventurous. Give everything a good stir, taste, and adjust with salt and black pepper as needed. Remove the skillet from heat and let the filling cool slightly—you don’t want it too hot when assembling your Voodoo Egg Rolls.
Step 4: Fill and Roll
Lay an egg roll wrapper on a clean surface with a corner pointing toward you. Spoon about two tablespoons of that flavorful filling into the center. Fold the bottom corner up over the filling, tuck in the sides, and roll tightly. Seal the edge with a dab of water so your Voodoo Egg Rolls stay snug while frying. Repeat with the remaining wrappers and filling.
Step 5: Fry to Crispy Perfection
Pour enough vegetable oil into a deep skillet or pot to submerge the egg rolls, and heat it to 350°F. Fry the egg rolls in batches for 3 to 4 minutes each, turning as needed, until they’re golden brown and irresistibly crispy. Drain them on paper towels while you fry the rest.
Step 6: Serve Hot
Pile your Voodoo Egg Rolls onto a platter and serve them immediately, alongside a generous bowl of spicy remoulade or voodoo sauce for dipping. The contrast of hot, crunchy rolls and cool, tangy sauce is out of this world!
How to Serve Voodoo Egg Rolls
Garnishes
For a final flourish, scatter sliced green onions or fresh cilantro on top of your Voodoo Egg Rolls. A sprinkle of sesame seeds adds a nutty crunch, while a little extra smoked paprika dusted over the platter brings color and an extra hit of smoky flavor.
Side Dishes
These fiery egg rolls love company! Serve them with a crisp Asian slaw, a cool cucumber salad, or a batch of fluffy jasmine rice. For parties, pair with other Southern-inspired bites like hush puppies or fried okra to create a show-stopping appetizer spread.
Creative Ways to Present
Try arranging your Voodoo Egg Rolls standing upright in a basket lined with parchment for a fun, grab-and-go feel. Or slice them on the diagonal and stack them high on a platter for dramatic flair. Mini serving cups of remoulade or voodoo sauce for each guest make dipping extra fun and mess-free.
Make Ahead and Storage
Storing Leftovers
If you have any Voodoo Egg Rolls left (which is rare!), let them cool completely, then store them in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to three days, perfect for quick snacks or lunchbox surprises.
Freezing
Want to get a jump on party prep? Assemble the egg rolls and freeze them uncooked in a single layer on a baking sheet. Once solid, transfer to a freezer bag and store for up to two months. When you’re ready, fry them straight from frozen—just add an extra minute or two to the cooking time.
Reheating
For the crispiest results, reheat leftover Voodoo Egg Rolls in a 375°F oven or air fryer for 5 to 7 minutes. Skip the microwave if you can—it tends to make them soggy. Serve hot and enjoy that fresh-from-the-fryer crunch all over again!
FAQs
Can I make Voodoo Egg Rolls vegetarian?
Absolutely! Swap out the pork or chicken for a mix of chopped mushrooms and black beans. The smoky, spicy seasonings will still shine, and you’ll get a hearty, satisfying bite every time.
What’s the best way to keep egg rolls crispy?
After frying, drain your Voodoo Egg Rolls on a wire rack or paper towels, and avoid stacking them. For parties, keep them warm in a low oven (around 200°F) until ready to serve—this keeps the shells perfectly crunchy.
Can I bake or air-fry these instead of deep-frying?
Yes! For a lighter version, spray the assembled egg rolls with oil and bake at 400°F for 12 to 15 minutes, flipping halfway through. Or air-fry at the same temperature for about 10 minutes until golden and crispy.
What dipping sauces go well with Voodoo Egg Rolls?
Spicy remoulade and classic voodoo sauce are both fantastic, but you can also try sweet chili sauce, sriracha mayo, or a cool ranch dip if you’re feeling adventurous. The possibilities are endless!
Can I prep these ahead for a party?
Definitely! Assemble the rolls a day in advance, cover tightly, and refrigerate. Fry them just before serving for that unbeatable fresh crunch and maximum flavor impact.
Final Thoughts
If you’re looking for an appetizer that’s bold, fun, and guaranteed to wow your friends, these Voodoo Egg Rolls are it. Every bite delivers a burst of Cajun flavor wrapped in a crispy shell, making them impossible to resist. Give them a try—you might just find your new party favorite!
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Voodoo Egg Rolls Recipe
- Total Time: 35 minutes
- Yield: 10 egg rolls 1x
- Diet: Non-Vegetarian
Description
Voodoo Egg Rolls bring a fiery fusion of Southern and Asian flavors into a crispy, golden appetizer. Packed with ground pork or chicken, fresh vegetables, and a blend of Creole spices, these egg rolls are perfect for parties or a flavorful snack. Serve them hot with spicy remoulade or voodoo sauce for an irresistible bite.
Ingredients
Filling
- 1 tablespoon vegetable oil
- 1/2 pound ground pork or chicken
- 1/2 cup finely diced red bell pepper
- 1/2 cup shredded cabbage
- 1/4 cup shredded carrot
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 tablespoon soy sauce
- 1 tablespoon Creole or Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
Wrapping and Frying
- 10 egg roll wrappers
- Vegetable oil for frying
Serving
- Spicy remoulade or voodoo sauce for dipping
Instructions
- Prepare the Filling: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the ground pork or chicken and cook until browned, breaking it up with a spoon to ensure even cooking.
- Add Vegetables: Stir in the diced red bell pepper, shredded cabbage, shredded carrot, minced garlic, and chopped green onions. Sauté the mixture for 4–5 minutes until the vegetables have softened and are tender.
- Season the Filling: Mix in the soy sauce, Creole or Cajun seasoning, smoked paprika, and cayenne pepper if using. Season with salt and black pepper to taste. Remove the skillet from heat and allow the filling to cool slightly to make wrapping easier.
- Assemble the Egg Rolls: Lay an egg roll wrapper on a clean, flat surface with a corner pointing toward you. Place about 2 tablespoons of the filling in the center of the wrapper. Fold the bottom corner over the filling, then fold in both sides tightly, and roll it up firmly. Use a small amount of water to seal the edge of the wrapper and prevent it from opening during frying.
- Fry the Egg Rolls: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Fry the egg rolls in batches for 3–4 minutes until they turn golden brown and crispy on all sides. Avoid overcrowding the pan to maintain the oil temperature.
- Drain and Serve: Remove the fried egg rolls with a slotted spoon and drain on paper towels to remove excess oil. Serve hot alongside spicy remoulade or voodoo sauce for dipping.
Notes
- For a lighter version, bake the egg rolls in a preheated oven at 400°F (200°C) for 15–20 minutes, turning halfway through, or air-fry at 375°F (190°C) for 10–12 minutes.
- Swap ground pork for shrimp or opt for a vegetarian filling using mushrooms and beans for different flavor profiles.
- Adjust spice levels by varying the amount of cayenne pepper or Creole seasoning used in the filling.
- Ensure the filling is cooled before wrapping to prevent wrappers from getting soggy and tearing.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Fusion (Southern–Asian)
Nutrition
- Serving Size: 1 egg roll
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 25mg
