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
Scale
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
