Why You’ll Love Voodoo Egg Rolls Recipe
These egg rolls are crunchy on the outside and rich, cheesy, and flavorful inside. They use simple ingredients, cook quickly, and make a fun handheld appetizer everyone will reach for. They are also easy to customize with different cheeses, seasonings, or dipping sauces.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 lb ground beef
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 cloves garlic, minced
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
12 egg roll wrappers
2 tbsp water
4 cups vegetable oil for frying
Directions
Heat a large skillet over medium heat. Add the ground beef and cook until browned, then drain any excess fat.
Add the onion, green bell pepper, and garlic. Cook until softened.
Stir in the paprika, garlic powder, onion powder, salt, and black pepper. Remove from heat.
Fold in the mozzarella and cheddar while the mixture is still warm.
Place an egg roll wrapper on a clean surface. Add filling near one corner.
Roll tightly, folding in the sides as you go. Seal the edge with water.
Heat oil to 350°F. Fry the egg rolls in batches until golden brown and crisp.
Drain on paper towels and serve warm.
Servings and timing
Servings: 12 egg rolls
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Variations
Use pepper jack cheese for more heat.
Add diced jalapeños for a spicier filling.
Swap ground beef for ground chicken, turkey, or sausage.
Serve with ranch, sweet chili sauce, barbecue sauce, or spicy mayo.
Add cooked bacon bits for a smoky flavor.
Storage/Reheating
Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days.
Reheat in an air fryer or oven until warmed through and crisp. Avoid microwaving if possible, since it can soften the wrapper.
To freeze, place cooled egg rolls in a freezer-safe bag or container. Reheat from frozen in the oven or air fryer until hot and crispy.
FAQs
Can I make Voodoo Egg Rolls ahead of time?
Yes. You can assemble them earlier in the day and refrigerate until ready to fry.
Are these egg rolls spicy?
They are mild as written, but you can add jalapeños, cayenne, or pepper jack cheese for more heat.
Can I bake them instead of frying?
Yes. Brush them lightly with oil and bake at 400°F until golden and crisp.
Can I air fry Voodoo Egg Rolls?
Yes. Spray them lightly with oil and air fry until crispy and heated through.
What dipping sauce goes best with them?
Ranch, sweet chili sauce, smoky barbecue sauce, or spicy mayo all work well.
Can I use a different meat?
Yes. Ground chicken, turkey, pork, or sausage can be used instead of beef.
How do I keep egg rolls from bursting?
Do not overfill them, roll tightly, and seal the edges well with water.
Can I freeze them?
Yes. Freeze cooked and cooled egg rolls, then reheat in the oven or air fryer.
What cheese works best?
Mozzarella and cheddar give a creamy, melty filling, but pepper jack or Monterey Jack also work well.
How do I keep them crispy?
Serve them right after frying and drain them on paper towels or a wire rack.
Conclusion
Voodoo Egg Rolls are crispy, cheesy, and full of bold savory flavor. They are easy to prepare, perfect for sharing, and flexible enough to customize with your favorite fillings and sauces.
Voodoo Egg Rolls
Crispy, flavorful voodoo egg rolls filled with a bold mix of shrimp, sausage, and spices, fried to golden perfection. A fun and zesty appetizer with a Cajun-inspired kick.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 egg rolls
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
- Diet: Low Lactose
Ingredients
- 1 lb shrimp, peeled, deveined, and chopped
- 1/2 lb smoked sausage, diced
- 1 cup coleslaw mix (shredded cabbage and carrots)
- 2 green onions, chopped
- 2 cloves garlic, minced
- 1 tbsp Cajun seasoning
- 1 tsp hot sauce
- 1 tbsp soy sauce
- 12 egg roll wrappers
- Vegetable oil for frying
Instructions
- Heat a skillet over medium heat and cook the diced sausage until browned. Remove and set aside.
- In the same skillet, sauté garlic and shrimp until just cooked through.
- Add coleslaw mix, green onions, Cajun seasoning, soy sauce, and hot sauce. Stir well and cook for 2–3 minutes.
- Return sausage to the pan and mix everything together. Remove from heat and let cool slightly.
- Place a portion of the filling in the center of each egg roll wrapper. Fold and roll tightly, sealing edges with water.
- Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches until golden brown and crispy, about 3–4 minutes.
- Drain on paper towels and serve hot.
Notes
- Serve with ranch, spicy mayo, or sweet chili sauce for dipping.
- You can substitute shrimp with chicken if preferred.
- For a lighter option, bake at 400°F (200°C) until crispy, about 15–20 minutes.
- Do not overfill wrappers to prevent bursting during frying.
Nutrition
- Serving Size: 1 egg roll
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 65 mg
