Voodoo Egg Rolls are a fun and tasty twist on your classic egg rolls, packed with a lively mix of crunchy veggies, savory meats, and a little bit of spice that gives them their unique kick. They’re crispy on the outside with a warm, flavorful filling that’s just begging to be dipped in something salty and sweet.
I love making these when I want to impress friends without spending hours in the kitchen. The recipe is pretty straightforward, and once you get the hang of rolling them up, you’ll want to make a big batch to enjoy all week. The spicy touch really sets these apart, and I always find myself reaching for an extra handful while they’re still hot.
My favorite way to serve Voodoo Egg Rolls is with a side of sweet chili sauce or a tangy dipping sauce, which perfectly balances that little spicy surprise inside. Whether it’s a casual snack or part of a bigger meal, they bring a fun and lively vibe to any table. Plus, they’re always a hit at parties because everyone loves something crispy, gooey, and a little bit mysterious!
Key Ingredients & Substitutions
Ground pork or sausage: This gives the filling a rich, meaty flavor. You can swap pork for ground chicken or turkey for a lighter option. If you want to go vegetarian, tofu or finely chopped mushrooms work well.
Crawfish or shrimp: This adds a Southern Cajun flair. If you can’t find crawfish, shrimp or even small chunks of cooked crab add the same taste. Skip seafood if you prefer a simpler meat-only filling.
Cabbage and bell peppers: These veggies bring crunch and slight sweetness. Napa cabbage or shredded carrots can substitute the cabbage, and if you don’t have bell pepper, celery or zucchini finely diced works fine.
Egg roll wrappers: These make the rolls crispy and hold everything together. If you can’t find them, spring roll wrappers are a good match too but may be a bit thinner. You can bake instead of frying for a lighter finish.
How Do You Roll Egg Rolls Easily Without Filling Spilling Out?
Rolling egg rolls can be tricky at first. Here’s a simple way to get tight, neat rolls:
- Place the wrapper diamond-shaped in front of you, with one corner pointing at you.
- Put 2-3 tablespoons of filling near that bottom corner—don’t overfill or it’ll spill.
- Fold the corner over the filling, then tuck in the left and right sides tightly.
- Roll the wrapper away from you firmly but gently, sealing the last corner with a bit of water or egg wash.
- If you’re unsure, don’t hesitate to practice with a wrapper before filling it to get comfortable.
This method keeps everything tucked inside and helps your egg rolls fry evenly crisp and golden.
Equipment You’ll Need
- Large skillet – perfect for cooking the filling evenly without crowding the pan.
- Mixing bowl – to toss and combine your filling ingredients before wrapping.
- Sharp knife – makes chopping veggies and meat quick and easy.
- Slotted spoon or spider strainer – helps you safely lift egg rolls from hot oil without excess grease.
- Deep fryer or heavy pot – needed to keep oil at the right temperature for crispy, golden egg rolls.
- Pastry brush or small bowl of water – for sealing egg roll wrappers tightly.
Flavor Variations & Add-Ins
- Swap ground pork with chicken or turkey for a leaner option that still tastes great.
- Add shredded carrots or bean sprouts for extra crunch and freshness inside the rolls.
- Try pepper jack or Monterey jack cheese for a melty, mild spicy kick mixed into the filling.
- Mix in chopped cooked bacon or andouille sausage to boost smoky, savory flavors.
Voodoo Egg Rolls
Ingredients You’ll Need:
- ½ lb ground pork or sausage
- 4 oz cooked crawfish tails or shrimp (optional for a Cajun twist)
- 1 cup cabbage, finely shredded
- ½ cup green onions, chopped (reserve some for garnish)
- ¼ cup bell pepper, finely diced (red or green)
- ¼ cup yellow onion, finely diced
- 2 cloves garlic, minced
- 1 tsp Cajun seasoning
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (adjust for spice level)
- 1 tsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp hot sauce (such as Crystal or Tabasco)
- 1 package egg roll wrappers (about 12 wrappers)
- Vegetable oil for frying
- Sweet chili sauce or your favorite dipping sauce for serving
How Much Time Will You Need?
Preparing these egg rolls takes about 20-25 minutes, including cooking the filling and rolling the egg rolls. Frying them to crispy perfection adds another 10-15 minutes. In all, plan for roughly 35-40 minutes from start to finish. Perfect for a weekend snack or a fun dinner!
Step-by-Step Instructions:
1. Cook the Filling:
Heat a large skillet over medium heat. Add the ground pork or sausage and cook, breaking it up with a spatula, until browned and no longer pink, about 5-7 minutes. Next, add the diced onion, bell pepper, and garlic. Sauté these until soft and fragrant, about 3-4 minutes. Stir in the shredded cabbage and half of the green onions. Cook until the cabbage softens but still has a bit of crunch, about 2-3 minutes.
2. Add Seasonings and Seafood:
If you’re using crawfish tails or shrimp, add them to the skillet now and stir to combine. Season the filling with Cajun seasoning, smoked paprika, cayenne pepper, soy sauce, Worcestershire sauce, and hot sauce. Stir well and cook for an additional 2 minutes to blend the flavors. Remove the skillet from heat and allow filling to cool slightly before assembling.
3. Assemble the Egg Rolls:
Place an egg roll wrapper on a clean surface with one point facing you. Spoon 2-3 tablespoons of the filling near that corner. Fold that corner over the filling, then fold in the sides. Roll the wrapper tightly away from you. Seal the edge with a little water or an egg wash (a mix of beaten egg and water). Repeat with the remaining wrappers and filling.
4. Fry the Egg Rolls:
Heat vegetable oil in a deep fryer or heavy skillet to 350°F (175°C). Carefully fry the egg rolls in batches until they turn golden brown and crunchy, about 3-4 minutes per batch. Remove them using a slotted spoon and place on paper towels to drain excess oil.
5. Serve and Enjoy:
Serve your hot Voodoo Egg Rolls garnished with the remaining green onions. Pair them with sweet chili sauce or your favorite dipping sauce for an irresistible treat!
Can I Use Frozen Crawfish or Shrimp?
Yes! Just be sure to fully thaw them in the refrigerator overnight or under cold running water before cooking. Pat them dry to remove excess moisture, which helps prevent soggy egg rolls.
Can I Bake Instead of Frying?
Absolutely! Preheat your oven to 425°F (220°C). Place the egg rolls on a baking sheet lined with parchment paper, spray lightly with oil, and bake for 15-20 minutes, turning halfway, until golden and crispy.
How Do I Store and Reheat Leftovers?
Store leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, crisp them in a preheated oven at 375°F (190°C) for 8-10 minutes or until warm and crunchy again.
What Dipping Sauces Work Best?
Sweet chili sauce is a classic pairing that balances spice nicely, but you can also try a tangy ranch, spicy mustard, or a simple soy-ginger sauce for variety!
