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!

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!

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.