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Voodoo Egg Rolls – Crispy and Spicy

Voodoo Egg Rolls
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Ingredients

Scale
  • 12egg roll wrappers
  • 1lb (450 g) boneless chicken breast or shrimp, diced
  • 1 tbspolive oil
  • 1red bell pepper, finely chopped
  • 1/2small onion, diced
  • 2garlic cloves, minced
  • 1 cupshredded cabbage
  • 1 cupshredded cheddar cheese
  • 2 tbspCajun seasoning
  • 1/2 tspsmoked paprika
  • Salt and black pepper, to taste
  • 1 tbspwater, for sealing wrappers
  • Vegetable oil, for frying

For the Voodoo Sauce

  • 1/2 cupmayonnaise
  • 2 tbsphot sauce
  • 1 tbsphoney
  • 1 tspCajun seasoning
  • 1 tsplemon juice

Instructions

  1. Cook the filling:Heat olive oil in a skillet over medium heat. Add the diced chicken or shrimp, Cajun seasoning, smoked paprika, salt, and black pepper. Cook until the chicken reaches 165°F (74°C) or the shrimp turns opaque and is cooked through.
  2. Add the vegetables:Stir in the bell pepper, onion, garlic, and shredded cabbage. Cook for 3–4 minutes until softened. Remove from the heat and allow the mixture to cool slightly.
  3. Mix the filling:Combine the cooled filling with the shredded cheddar cheese. Stir until evenly distributed.
  4. Fill the wrappers:Place an egg roll wrapper on a clean surface with one corner facing you. Add 2–3 tablespoons of filling near the center. Fold the bottom corner over the filling, tuck in the sides, and roll tightly. Seal the final edge with a little water.
  5. Heat the oil:Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
  6. Fry until crispy:Fry the egg rolls in small batches for 3–5 minutes, turning occasionally, until golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain.
  7. Prepare the voodoo sauce:Whisk together the mayonnaise, hot sauce, honey, Cajun seasoning, and lemon juice until smooth. Adjust the heat to taste.
  8. Serve and enjoy:Let the egg rolls cool briefly, then serve hot with the spicy voodoo sauce for dipping.

Find it online:https://www.cookwam.com/voodoo-egg-rolls/