Voodoo Egg Rolls
Voodoo Egg Rolls are crispy, golden parcels filled with a flavorful mix of spicy sausage, cabbage, and melted cheese that come together in a fun, unexpected way. They have just…
Tip: save now, cook later.Voodoo Egg Rolls are crispy, golden parcels filled with a flavorful mix of spicy sausage, cabbage, and melted cheese that come together in a fun, unexpected way. They have just the right amount of crunch on the outside and a little kick on the inside, making them perfect for a snack or appetizer that stands out from the crowd.
I love making these egg rolls because they’re easy to prepare but feel special enough for sharing with friends or family. I like to add a little extra spice to the sausage and a splash of hot sauce on the side for dipping—that’s my favorite touch that really brings out the “voodoo” magic. They’re fun to eat and always disappear quickly when I serve them.
These egg rolls are great for parties or casual dinners, and they pair really well with a fresh green salad or some simple rice on the side. I usually make a big batch and save some for leftovers because they taste just as good warmed up the next day. If you like a dish with a bit of bold flavor and satisfying crunch, this is definitely one you’re going to want to try.
Key Ingredients & Substitutions
Ground pork or sausage: I like spicy Cajun or andouille sausage for bold flavor. You can swap for ground chicken or turkey for a lighter option. For a vegetarian twist, use plant-based sausage or crumbled tofu with some spice added.
Cabbage and carrots: These add crunch and sweetness. If you don’t have green cabbage, napa cabbage works well too. Shredded zucchini could be an interesting substitute for extra moisture.
Egg roll wrappers: These make the rolls crisp and light. If you can’t find them, spring roll wrappers or lumpia wrappers are good alternatives. Just watch the cooking time as they can differ slightly.
Spices and sauces: Cajun seasoning, smoked paprika, and cayenne bring the “voodoo” kick. Adjust the cayenne to control heat. Soy sauce adds a touch of umami but can be left out for a gluten-free option—use tamari instead.
Dipping sauce: The mayo-based sauce packs flavor with hot sauce and Worcestershire. You can lighten it by mixing with Greek yogurt or serve with a spicy sweet chili sauce for a different vibe.
How Do You Wrap Egg Rolls So They Don’t Burst While Frying?
Wrapping egg rolls tightly but gently is key to keep them from bursting in the oil:
- Start with dry fillings: Let the cooked filling cool and drain excess moisture to avoid soggy wrappers.
- Use one wrapper at a time: Work on a clean surface and place a small spoonful of filling on the bottom third.
- Fold carefully: Fold the bottom corner over the filling, then fold sides inward snugly—like wrapping a present.
- Roll tightly: Roll upwards firmly but avoid tearing the wrapper.
- Seal edges: Brush a bit of water on the top corner to glue the wrapper closed.
Following these steps helps your egg rolls keep their shape and stay crispy after frying. If you’re new to egg rolls, try one or two dry before making a big batch—it really helps build confidence.
Equipment You’ll Need
- Large skillet – perfect for cooking the filling evenly without overcrowding.
- Mixing bowl – to combine the dipping sauce ingredients smoothly.
- Slotted spoon – helps lift egg rolls from hot oil safely and drain excess oil.
- Deep fryer or heavy pot – to maintain steady oil temperature for crispy results.
- Paper towels – essential for draining fried egg rolls to keep them crisp.
- Pastry brush or small bowl of water – to seal the egg roll wrappers neatly.
Flavor Variations & Add-Ins
- Swap pork sausage for ground chicken or turkey for a lighter version that still tastes great.
- Add shredded cheese like mozzarella or pepper jack inside for a melty, creamy surprise.
- Mix in thinly sliced bell peppers or mushrooms for extra veggies and texture.
- Spice it up by adding extra cayenne or a pinch of cayenne flakes to the filling for more heat.
How to Make Voodoo Egg Rolls
Ingredients You’ll Need:
For the Filling:
- 1 lb ground pork or spicy Cajun/andouille sausage
- 2 cups finely shredded green cabbage
- 1 cup shredded carrots
- ½ cup diced green onions (plus extra for garnish)
- 2 cloves garlic, minced
- 1 teaspoon Cajun seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon soy sauce
- Salt and pepper, to taste
- 1 tablespoon vegetable oil (for cooking the filling)
For the Wrappers & Frying:
- 20 egg roll wrappers
- Oil for deep frying (vegetable or canola)
For the Voodoo Dipping Sauce:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1-2 teaspoons hot sauce (like Louisiana hot sauce)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe takes about 20-25 minutes of prep and cooking time. Wrapping the egg rolls may take an additional 10-15 minutes, depending on how fast you work. Frying will be around 3-5 minutes per batch. Altogether, plan for about 45 minutes from start to serving.
Step-by-Step Instructions:
1. Cooking the Filling:
Heat the vegetable oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the ground pork or sausage and cook until browned and fully cooked, breaking it apart as you go. Stir in the shredded cabbage, carrots, and diced green onions. Cook for 3 to 4 minutes until the vegetables soften a bit.
2. Seasoning and Cooling the Filling:
Season the mixture with Cajun seasoning, smoked paprika, cayenne pepper, soy sauce, salt, and pepper. Stir everything well. Remove the skillet from heat and let the filling cool to room temperature before assembling the egg rolls.
3. Wrapping the Egg Rolls:
Place one egg roll wrapper on a clean surface with a corner pointing toward you, forming a diamond shape. Spoon 2 to 3 tablespoons of the filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold in both sides snugly. Roll the wrapper tightly toward the top corner, sealing the edge with a little water. Repeat with the rest of the wrappers and filling.
4. Frying the Egg Rolls:
Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the egg rolls carefully in batches, turning occasionally, until they become golden brown and crispy, about 3 to 5 minutes per batch. Use a slotted spoon to remove them and place on paper towels to drain the excess oil.
5. Making the Voodoo Dipping Sauce:
In a bowl, combine mayonnaise, ketchup, hot sauce, Worcestershire sauce, garlic powder, smoked paprika, salt, and pepper. Stir well until smooth and creamy.
6. Serving:
Serve the hot egg rolls garnished with chopped green onions alongside the voodoo dipping sauce. Enjoy the crispy, spicy, and flavorful bites!
Can I Use Frozen Egg Roll Wrappers?
Yes! Just thaw them in the refrigerator overnight or at room temperature for about 30 minutes before using. Keep them covered with a damp towel while working to prevent drying out.
How Do I Store Leftover Egg Rolls?
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, bake them in a 375°F oven for 10-15 minutes or air fry for a few minutes to keep them crispy.
Can I Bake Instead of Frying?
Absolutely! Preheat your oven to 400°F, spray the egg rolls with cooking spray, and bake on a parchment-lined sheet for 15-20 minutes, flipping halfway until golden and crispy.
How Can I Make These Egg Rolls Vegetarian?
Simply swap the ground pork or sausage for crumbled tofu, tempeh, or finely chopped mushrooms and season similarly. Add extra veggies like bell peppers or shredded zucchini for more texture and flavor.
