Voodoo Egg Rolls

Short Description

Voodoo Egg Rolls are a bold fusion of Cajun and Asian cuisines, featuring a spicy, savory filling encased in a crispy wrapper. Packed with ground chicken or turkey, shredded vegetables, and aromatic spices, these egg rolls deliver a flavorful kick that’s perfect for appetizers, snacks, or party fare.

Why You’ll Love This Recipe

• Flavorful Fusion: Combines the zest of Cajun spices with the crunch of traditional egg rolls.

• Versatile Filling: Easily adaptable with different proteins or vegetables.

• Make-Ahead Friendly: Prepare in advance and fry when ready to serve.

• Crowd-Pleaser: A hit at gatherings, offering a unique twist on classic egg rolls.

• Customizable Heat: Adjust the spice level to suit your preference.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 pound ground chicken or turkey

• 1 cup shredded cabbage

• 1 cup shredded carrots

• ½ cup green onions, chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 2 tablespoons soy sauce

• 1 tablespoon sesame oil

• 1 teaspoon Cajun seasoning

• 12 egg roll wrappers

• 1 egg, beaten (for sealing)

• Oil for frying

Directions

1. Prepare the Filling:

   • In a large skillet over medium heat, cook the ground chicken or turkey until browned and cooked through.

   • Add the minced garlic and grated ginger; sauté for 1–2 minutes until fragrant.

   • Stir in the shredded cabbage, carrots, and chopped green onions. Cook for 3–4 minutes until vegetables are slightly softened.

   • Add soy sauce, sesame oil, and Cajun seasoning. Mix well and cook for an additional 2 minutes.

   • Remove from heat and let the filling cool slightly.

2. Assemble the Egg Rolls:

   • Place an egg roll wrapper on a clean surface with one corner pointing towards you.

   • Spoon approximately 2 tablespoons of the filling onto the center of the wrapper.

   • Fold the bottom corner over the filling, then fold in the sides, and roll tightly towards the top corner.

   • Brush the top corner with the beaten egg to seal the edge.

   • Repeat with the remaining wrappers and filling.

3. Fry the Egg Rolls:

   • In a deep skillet or fryer, heat oil to 350°F (175°C).

   • Carefully add the egg rolls in batches, frying until golden brown and crispy, about 3–4 minutes per batch.

   • Remove and drain on paper towels.

4. Serve:

   • Serve hot with your choice of dipping sauces, such as spicy mayo, sweet chili sauce, or remoulade.

Servings and Timing

• Servings: 12 egg rolls

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

Variations

• Protein Swap: Substitute ground chicken or turkey with ground pork, beef, or shrimp.

• Vegetarian Option: Replace meat with tofu or additional vegetables like mushrooms and bell peppers.

• Cheesy Addition: Incorporate shredded cheese into the filling for a creamy texture.

• Baked Version: For a lighter option, bake the assembled egg rolls at 400°F (200°C) for 15–20 minutes until golden brown.

Storage/Reheating

• Storage: Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a preheated oven at 350°F (175°C) for 10–12 minutes until heated through and crispy.

FAQs

Can I freeze the assembled egg rolls before frying?

Yes, place the assembled egg rolls on a baking sheet and freeze until solid. Transfer to a freezer-safe bag and store for up to 2 months. Fry directly from frozen, adding an extra minute to the cooking time.

What dipping sauces pair well with Voodoo Egg Rolls?

Popular choices include spicy mayo, sweet chili sauce, remoulade, or a tangy mustard-based sauce.

Can I use store-bought coleslaw mix instead of shredding cabbage and carrots?

Absolutely. A pre-packaged coleslaw mix is a convenient alternative that saves preparation time.

Voodoo Egg Rolls

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• Author: Olivia
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 12 egg rolls
• Category: Appetizer, Snack
• Method: Fried
• Cuisine: Fusion, Southern-Inspired

Print Recipe

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Description

These Voodoo Egg Rolls pack a punch with spicy ground chicken, crisp veggies, and bold Creole-inspired flavor—all wrapped up in a golden, crispy shell. Perfect as an appetizer or game day snack with a flavorful dipping sauce on the side!

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Ingredients

For the Filling:

• 1 pound ground chicken or turkey

• 1 cup shredded cabbage

• 1 cup shredded carrots

• 1/2 cup green onions, chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 tablespoon soy sauce

• 1 tablespoon hot sauce (like Sriracha or Louisiana hot sauce)

• 1 teaspoon Creole seasoning (or Cajun seasoning)

• Salt and pepper to taste

For Assembly:

• 12 egg roll wrappers

• Water (for sealing edges)

• Oil for frying (vegetable or canola)

Optional Dipping Sauce:

• 1/4 cup mayo

• 1 tablespoon hot sauce

• 1 teaspoon honey or sugar

• Dash of lime juice

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Instructions

• In a skillet over medium heat, cook ground chicken or turkey until no longer pink.

• Add garlic, ginger, cabbage, carrots, and green onions. Sauté until vegetables soften slightly, about 3–5 minutes.

• Stir in soy sauce, hot sauce, Creole seasoning, and adjust salt and pepper to taste. Remove from heat and let cool slightly.

• Lay out egg roll wrappers. Place about 2 tablespoons of filling near one corner. Fold in the sides, roll tightly, and seal edge with water.

• Heat oil in a deep skillet or fryer to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 2–3 minutes per side. Drain on paper towels.

• For dipping sauce, whisk all ingredients in a small bowl.

• Serve hot egg rolls with sauce and enjoy!

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Notes

• Bake or air-fry at 400°F (200°C) for a lighter version (about 10–12 minutes).

• Add chopped shrimp or andouille sausage for more “voodoo” flair.

• Can be prepped ahead and frozen before frying.