Description
These crispy, golden egg rolls are filled with spicy Cajun chicken, bell peppers, and melted pepper jack cheese, perfect for a bold appetizer or snack.
Ingredients
For the Egg Rolls:
1 tablespoon olive oil
½ lb cooked chicken breast, finely chopped or shredded
½ cup bell pepper, diced (red or green)
½ cup red onion, diced
1 teaspoon Cajun seasoning
½ teaspoon garlic powder
¼ teaspoon smoked paprika
½ cup shredded pepper jack cheese
8 egg roll wrappers
Small bowl of water (for sealing wrappers)
Vegetable oil, for frying
For the Voodoo Dipping Sauce (Optional):
¼ cup mayonnaise
1 tablespoon ketchup
1 tablespoon hot sauce
1 teaspoon Dijon mustard
½ teaspoon garlic powder
Salt and pepper, to taste
Instructions
Heat olive oil in a skillet over medium heat. Sauté bell peppers and onions until soft, about 4–5 minutes.
Add chicken, Cajun seasoning, garlic powder, and smoked paprika. Stir and cook until heated through. Remove from heat and let cool slightly.
Stir in shredded pepper jack cheese until melted and combined.
To assemble, place an egg roll wrapper with one corner facing you. Spoon 2–3 tablespoons of filling into the center. Fold bottom corner over filling, fold in sides, and roll tightly. Seal edge with water. Repeat.
Heat about 1 inch vegetable oil to 350°F (175°C). Fry egg rolls in batches for 2–3 minutes per side until golden and crispy. Drain on paper towels.
For the sauce, whisk together all ingredients until smooth.
Serve egg rolls hot with voodoo dipping sauce.
Notes
Swap chicken for shredded pork or shrimp for different proteins.
Use mozzarella for milder cheese flavor.
Add corn, spinach, or diced tomatoes to the filling for extra veggies.
Bake egg rolls instead of frying for a lighter version.
Freeze uncooked egg rolls on a baking sheet, then store in freezer bags for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Southern, Cajun
