Cajun Chicken & Sausage Voodoo Egg Rolls

Signature Recipe: Cajun Chicken & Sausage Voodoo Egg Rolls

This is the most iconic version. Here’s how to make it at home.

Yields: About 8-10 egg rolls
Prep time: 25 minutes
Cook time: 15 minutes

Ingredients

For the Egg Rolls:

• 1 tbsp olive oil

• 1/2 lb boneless, skinless chicken thighs or breasts, diced small

• 1/2 lb andouille sausage, diced small

• 1/2 cup onion, finely diced

• 1/2 cup green bell pepper, finely diced

• 1/2 cup red bell pepper, finely diced

• 2 tsp Cajun seasoning (like Tony Chachere’s)

• 1 tsp garlic powder

• 4 oz cream cheese, softened and cubed

• 1 cup shredded pepper jack cheese

• 8-10 egg roll wrappers

• Vegetable or peanut oil, for frying

• Water, for sealing wrappers

For the Sweet & Spicy Dipping Sauce (Remoulade-style):

• 1/2 cup mayonnaise

• 1 tbsp ketchup

• 1 tbsp Creole or whole-grain mustard

• 1 tsp hot sauce (Crystal or Tabasco)

• 1 tsp smoked paprika

• 1 small clove garlic, minced

• 1 tsp lemon juice

• Salt and pepper to taste

Instructions

1. Make the Filling: Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and sausage and cook until browned and cooked through, about 5-7 minutes. Add the onion and bell peppers, and cook for another 3-4 minutes until softened.

2. Season and Combine: Stir in the Cajun seasoning and garlic powder. Cook for 1 minute until fragrant. Remove the pan from the heat.

3. Add the Cheeses: Immediately add the cubed cream cheese and shredded pepper jack to the hot mixture. Stir vigorously until all the cheese is melted and everything is combined into a cohesive, creamy filling. Let the filling cool slightly (this makes wrapping easier).

4. Wrap the Egg Rolls: Lay an egg roll wrapper on a clean surface with a corner pointing toward you (diamond shape). Place about 2-3 tablespoons of the cooled filling in the center. Fold the bottom corner up over the filling, then fold in the two side corners. Dab the top corner with water and roll tightly away from you to seal. Repeat with remaining wrappers and filling.

5. Fry: Heat about 2 inches of oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until they are deeply golden brown and crispy on all sides. Do not overcrowd the pot.

6. Make the Sauce: While the egg rolls fry, whisk all the dipping sauce ingredients together in a small bowl.

7. Serve: Let the egg rolls drain on a wire rack or paper towels for a minute. Serve immediately with the dipping sauce.

Tips for Success

• Don’t Overfill: Too much filling will cause the egg rolls to burst open during frying.

• Tight Wrap: Roll them as tightly as you can to prevent oil from seeping inside and making them greasy.

• Air Fryer Method: Spray the egg rolls with cooking spray and air fry at 390°F (200°C) for 8-10 minutes, flipping halfway through, until crispy.

• Make-Ahead: You can assemble the egg rolls completely, place them in a single layer on a parchment-lined baking sheet, and freeze. Once frozen solid, transfer to a freezer bag. Fry straight from frozen, adding an extra minute or two to the cooking time.