Voodoo Egg Rolls Chicken

Voodoo Egg Rolls are the answer when you want something crispy spicy and unforgettable to share at gatherings or as a bold weeknight treat This twist on classic egg rolls started as a game day experiment to bring Cajun flavors together with gooey cheese and tender chicken and now they never last more than a few minutes at my table

My friends devour these every time I make them I remember one Halloween I put out a tray and they were gone before the first trick or treater arrived

Ingredients

• Cooked chicken shredded: the base for a hearty filling Use well seasoned rotisserie if you can for best flavor
• Cream cheese softened: this ensures the filling is smooth and creamy Choose full fat for richness
• Andouille sausage or chorizo: optional but adds smoky spicy depth Look for brands with a good snap and deep red color
• Green onions finely chopped: bring fresh bite and color Crisp bright green stalks are best
• Shredded cheddar cheese: gives melty sharpness A sharp block cheddar shredded at home melts better than most pre shredded brands
• Hot sauce: for classic Louisiana style heat Tabasco or Crystal are reliable options
• Cajun seasoning: brings authentic Southern flair Seek out a salt free blend if you want more control over sodium
• Egg roll wrappers: create a crunchy golden envelope Look for smooth pliable wrappers without cracks or dryness
• Vegetable oil for frying: Use fresh oil with a high smoke point Canola or peanut oil work best
• Egg beaten: this helps seal the wrappers tight and prevent leaks

Instructions

Prepare the Filling:

Mix the shredded chicken in a large bowl with soft cream cheese diced sausage if using chopped green onions cheddar cheese hot sauce and Cajun seasoning Stir thoroughly so every bite gets a bit of everything Taste and adjust hot sauce for the right amount of heat

Assemble the Egg Rolls:

Set an egg roll wrapper on your work surface with a corner facing you Spoon about two tablespoons of filling near the bottom corner Fold the corner over filling then tuck in both sides snugly Roll up towards the top corner pressing gently but firmly Moisten the edge with a little beaten egg to seal it tight

Heat the Oil:

Pour about two inches of vegetable oil into a heavy skillet or deep fryer and set it over medium heat Use a thermometer to bring the oil to about three hundred fifty degrees Fahrenheit The right temp gives a shatteringly crisp result

Fry the Egg Rolls:

Lower a few egg rolls at a time into the hot oil Do not crowd the pan Fry for three to four minutes turning as needed until the wrappers are deeply golden and crisp Use a slotted spoon to remove them to a paper towel lined tray for draining

Serve Hot:

Let the egg rolls cool just enough to handle then serve right away with your favorite dipping sauce Ranch blue cheese or remoulade all pair perfectly

Once my family squeezed into the kitchen to help assemble these together now it has become a little tradition to roll and fry as a team before big football games

Storage Tips

Once cooled leftover egg rolls keep well wrapped in the fridge for up to three days To reheat bake in a hot oven at four hundred degrees until crisp about eight minutes Do not microwave if you want to keep them crunchy

Ingredient Substitutions

Swap in ground turkey or even cooked shrimp for chicken if you like For a vegetarian twist use sautéed mushrooms instead of sausage and jackfruit instead of chicken If you skip hot sauce offer a mild dipping sauce for those who prefer less spice

Serving Suggestions

Serve as an appetizer on a platter with toothpicks or pair with a leafy green salad to make them a meal These are also good as a late night snack straight from the fridge

Cultural Roots

Voodoo Egg Rolls draw flavor inspiration from Louisiana Cajun cooking where bold spice creamy cheese and sausage reign Egg rolls themselves have Chinese origins but this version is a true Southern mashup I love how this recipe bridges cultures and occasions from tailgates to potlucks

Seasonal Adaptations

Use fresh sweet corn in summer for an extra pop Add finely diced bell pepper or jalapeño for color and heat Try smoked turkey post Thanksgiving for a holiday spin

Success Stories

My neighbor once requested a batch for her book club with a ranch dip on the side The tray came back spotless In my house they are now a birthday must alongside hot wings and slaw

Freezer Meal Conversion

Freeze assembled but uncooked egg rolls in a single layer on a tray When firm transfer to freezer bags and bake or fry straight from frozen Add a few extra minutes cook time

Enjoy these bold crispy egg rolls as the star of any party or family meal They always disappear fast

Recipe Q&A

→ What protein works best for this filling?

Shredded rotisserie chicken is ideal for richness and texture, but you can sub in turkey or even tofu for variety.

→ Can I make these ahead of time?

Yes. Assemble and refrigerate raw rolls, then fry just before serving for maximum crispiness.

→ What sauces pair nicely for dipping?

Ranch, blue cheese, and Cajun-style remoulade nicely complement the spicy, creamy filling.

→ Is it possible to bake instead of fry?

Absolutely. Brush with oil and bake at 400°F until golden, though frying delivers the crispest texture.

→ How can I adjust the spice level?

Reduce hot sauce or sausage for milder flavor, or add extra for those who love bold heat.