Name: Voodoo Egg Rolls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Cajun
Ingredients: 1 tablespoon olive oil; ½ lb cooked chicken breast, finely chopped or shredded; ½ cup bell pepper, diced (red or green); ½ cup red onion, diced; 1 teaspoon Cajun seasoning; ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; ½ cup shredded pepper jack cheese; 8 egg roll wrappers; Small bowl of water (for sealing wrappers); Vegetable oil, for frying; ¼ cup mayonnaise; 1 tablespoon ketchup; 1 tablespoon hot sauce; 1 teaspoon Dijon mustard; ½ teaspoon garlic powder; Salt and pepper, to taste

Introduction

Voodoo Egg Rolls are a spicy, flavorful twist on the classic appetizer, featuring a zesty chicken filling with Cajun spices and melted pepper jack cheese. These crispy, golden rolls come with a tangy voodoo dipping sauce that perfectly complements their bold taste. They’re perfect for game day, parties, or a fun snack.

The image shows a close-up of four crispy golden-brown spring rolls placed on a white plate against a white marbled surface. Two spring rolls are fully visible at the front, showing a crunchy texture with a mix of orange and dark brown filling inside that seems to include minced meat and sweet potato or a similar ingredient. One spring roll is cut in half and positioned on top, revealing layers of the filling and melted cheese, adding a creamy, slightly shiny texture inside. The rolls have a light drizzle of creamy sauce in thin lines across the top, along with finely chopped green onions scattered over and around them for color contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon olive oil
½ lb cooked chicken breast, finely chopped or shredded
½ cup bell pepper, diced (red or green)
½ cup red onion, diced
1 teaspoon Cajun seasoning
½ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup shredded pepper jack cheese
8 egg roll wrappers
Small bowl of water (for sealing wrappers)
Vegetable oil, for frying
¼ cup mayonnaise
1 tablespoon ketchup
1 tablespoon hot sauce
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and pepper, to taste

Instructions

Step 1: Heat olive oil in a skillet over medium heat. Sauté bell peppers and onions until soft, about 4–5 minutes.
Step 2: Add chicken, Cajun seasoning, garlic powder, and smoked paprika. Stir and cook until heated through. Remove from heat and let cool slightly.
Step 3: Stir in shredded pepper jack cheese until melted and combined.
Step 4: To assemble, place an egg roll wrapper with one corner facing you. Spoon 2–3 tablespoons of filling into the center. Fold bottom corner over filling, fold in sides, and roll tightly. Seal edge with water. Repeat with remaining wrappers.
Step 5: Heat about 1 inch of vegetable oil to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
Step 6: For the sauce, whisk together mayonnaise, ketchup, hot sauce, Dijon mustard, garlic powder, salt, and pepper until smooth.
Step 7: Serve egg rolls hot with the voodoo dipping sauce.

Tips & Variations

Use cooked shrimp or pulled pork instead of chicken for a different protein option.
For extra crispiness, double fry the egg rolls by frying once until pale golden, then again until deeply golden.
Adjust the hot sauce amount in the dipping sauce to control the spice level.
If you don’t have pepper jack cheese, a blend of mozzarella and cheddar works well.
Make sure to seal the egg rolls tightly with water to prevent them from opening during frying.

Storage

Store any leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 350°F (175°C) for 5-7 minutes to restore crispiness. The dipping sauce can be kept in the refrigerator for up to a week.

How to Serve

The image shows a close-up of a sliced rolled dish with a shiny golden-brown outer layer that looks crispy and caramelized. Inside, there are clearly visible layers of white and yellow filling, possibly cheese and egg, tightly wrapped within the roll. The top is decorated with a smooth orange sauce drizzled in even lines, and small pieces of green chopped herbs scattered to add color contrast. The dish is placed on a dark surface with a blurred white drink cup and a slice of red tomato in the background, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the egg rolls instead of frying?

Yes, you can bake them at 425°F (220°C) for about 15-20 minutes, turning halfway through, until golden and crispy. Baking is a healthier alternative but may result in slightly less crispiness.

Can I prepare the filling in advance?

Absolutely. The filling can be made and stored in the refrigerator for up to 2 days before assembling the egg rolls. Just be sure to let it cool completely before filling the wrappers.

Voodoo Egg Rolls Recipe

Print Recipe

★★★★★

4.6 from 136 reviews

These Voodoo Egg Rolls are a spicy, cheesy treat filled with seasoned chicken, bell peppers, and onions, wrapped in crispy egg roll wrappers and served with a bold, tangy voodoo dipping sauce. Perfect as an appetizer or a flavorful snack, they combine Cajun-inspired spices with melty pepper jack cheese for an irresistible bite.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 8 egg rolls 1x
Category: Appetizer
Method: Frying
Cuisine: Cajun

Ingredients

Scale

Egg Rolls

1 tablespoon olive oil
½ lb cooked chicken breast, finely chopped or shredded
½ cup bell pepper, diced (red or green)
½ cup red onion, diced
1 teaspoon Cajun seasoning
½ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup shredded pepper jack cheese
8 egg roll wrappers
Small bowl of water (for sealing wrappers)
Vegetable oil, for frying

Voodoo Dipping Sauce

¼ cup mayonnaise
1 tablespoon ketchup
1 tablespoon hot sauce
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and pepper, to taste

Instructions

Sauté Vegetables: Heat olive oil in a skillet over medium heat. Add diced bell peppers and red onion and sauté until soft and fragrant, about 4 to 5 minutes.
Add Chicken and Spices: Stir in the finely chopped or shredded cooked chicken along with Cajun seasoning, garlic powder, and smoked paprika. Cook while stirring until the chicken is heated through. Remove the skillet from heat and let the mixture cool slightly.
Melt Cheese: Incorporate the shredded pepper jack cheese into the warm filling mixture and stir until the cheese is melted and fully combined.
Assemble Egg Rolls: Lay an egg roll wrapper with a corner pointing towards you. Spoon 2 to 3 tablespoons of the filling onto the center of the wrapper. Fold the bottom corner over the filling, then fold in the sides tightly and roll up. Seal the edge of the wrapper by dipping your finger in water and running it along the edge. Repeat this process with remaining wrappers and filling.
Fry Egg Rolls: Heat about 1 inch of vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry the egg rolls in batches for 2 to 3 minutes per side until they turn golden brown and crispy. Transfer cooked egg rolls to paper towels to drain excess oil.
Make Voodoo Dipping Sauce: In a small bowl, whisk together mayonnaise, ketchup, hot sauce, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
Serve: Serve the hot egg rolls with the voodoo dipping sauce on the side for dipping. Enjoy immediately for best results.

Notes

You can substitute cooked chicken with cooked shrimp or tofu for variation.
Adjust the amount of hot sauce in the dipping sauce to control heat level.
Make sure oil temperature stays consistent to ensure crispy egg rolls without absorbing excess oil.
Egg roll wrappers can be found in the refrigerated section of many grocery stores or Asian markets.
Leftover filling can be refrigerated for up to 2 days, but it is best used fresh for wrapping.

Keywords: Voodoo Egg Rolls, Cajun egg rolls, spicy chicken egg rolls, fried appetizers, pepper jack cheese egg rolls, homemade egg rolls, crispy egg rolls