Voodoo Egg Rolls
Voodoo Egg Rolls are crispy, golden pockets packed with bold flavors that wake up your taste buds. Inside, you'll find a tasty mix of seasoned meat and colorful veggies, all…
By Ava
•
•
Reading time: 7 min
Tip: save now, make later.
Voodoo Egg Rolls are crispy, golden pockets packed with bold flavors that wake up your taste buds. Inside, you’ll find a tasty mix of seasoned meat and colorful veggies, all wrapped in a light, crunchy shell. These egg rolls bring a fun twist to a classic appetizer, making them perfect for sharing or snacking anytime.
I love making these because they’re easy to prepare and always a hit at parties or family dinners. The spicy, tangy sauce that usually comes with them adds just the right kick, and I enjoy experimenting with different fillings to find my perfect combo. For me, the secret is making sure the wrappers are super crisp by frying them just right—not too oily, just perfectly crunchy.
The best way I’ve found to enjoy voodoo egg rolls is fresh out of the fryer with a little dipping sauce on the side. They’re great as an appetizer, but I also like serving them alongside a simple salad or some steamed rice for a fuller meal. Every time I make these, I get excited because they remind me of the fun and flavor that good food brings to any table.
Key Ingredients & Substitutions
Ground pork: This gives the egg rolls a juicy, rich flavor. You can swap it for ground chicken or shrimp if you prefer something lighter or have dietary needs.
Cabbage and bell peppers: These add crunch and freshness. Green cabbage works great, or you can use napa cabbage for a softer bite.
Egg roll wrappers: The key to that crispy shell! If you can’t find them, spring roll wrappers might work, but they’re usually thinner and crisp differently.
Spices: Cajun seasoning adds a smoky, spicy kick. If you don’t have it, Creole spice mix or even a pinch of chili powder with garlic powder works well.
Dipping sauces: Peanut sauce is creamy and nutty; if allergic, try a hoisin or soy-ginger sauce instead. The sweet spicy sauce can be adjusted by reducing chili if you want milder flavors.
How Do I Wrap and Fry Egg Rolls for Perfect Crunch?
Wrapping and frying are crucial to get that crispy, golden shell without sogginess. Here’s how I do it:
- Wrapping: Lay the wrapper like a diamond. Put the filling low, fold the bottom corner up, tuck in the sides tightly, then roll. Seal with a dab of water—this keeps filling inside.
- Frying: Use oil heated to around 350°F (175°C). If it’s too cool, rolls soak up oil; too hot and they burn. Fry in batches so the temperature stays steady.
- Drain well: Remove rolls carefully and place on paper towels to soak up extra oil. This keeps them crisp longer.
With practice, you’ll find the sweet spot for crispy, golden egg rolls every time. And remember—not overcrowding the oil makes a big difference!
Equipment You’ll Need
- Large skillet – perfect for cooking the filling evenly and mixing all ingredients well.
- Mixing bowls – helpful for preparing sauces and combining ingredients.
- Deep fryer or heavy-bottomed pot – essential to get your egg rolls crispy with the right oil temperature.
- Tongs or slotted spoon – makes it easy and safe to turn and remove egg rolls from hot oil.
- Paper towels – to drain excess oil and keep your egg rolls crispy.
- Whisk – useful for blending dipping sauces smoothly.
Flavor Variations & Add-Ins
- Swap ground pork for ground chicken or shrimp if you prefer lighter or seafood flavors.
- Add shredded carrots or chopped water chestnuts for extra crunch and a fresh bite.
- Stir in a little chopped fresh cilantro or basil for herbal brightness that lifts the flavors.
- Mix in diced jalapeño or a pinch of cayenne for a spicier twist that pairs well with the dipping sauces.
Voodoo Egg Rolls
Ingredients You’ll Need:
For the Egg Rolls:
- 1 lb ground pork (or ground chicken or shrimp)
- 2 cups shredded cabbage
- ½ cup finely chopped red bell pepper
- ½ cup finely chopped green onions, plus extra for garnish
- ¼ cup finely diced red onion, plus extra for garnish
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp Cajun seasoning or Creole spice mix
- ½ tsp black pepper
- 1 tsp grated ginger
- 1 package egg roll wrappers (about 12 wrappers)
- Vegetable oil, for frying
- Hoisin sauce, for drizzling
- Crushed peanuts or crispy fried onions, for topping
For the Peanut Dipping Sauce:
- ¼ cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 1 clove garlic, minced
- Water to thin sauce as needed
For the Sweet Spicy Dipping Sauce:
- ¼ cup soy sauce
- 2 tbsp honey or brown sugar
- 1 tbsp rice vinegar
- 1 tsp chili garlic sauce or Sriracha
- 1 clove garlic, minced
- 1 tsp grated ginger
How Much Time Will You Need?
This recipe takes about 25 minutes to prepare and cook, plus a few minutes to assemble and fry the egg rolls. You’ll spend around 10-15 minutes making the filling and wrapping them, then about 5-7 minutes frying in batches. Preparing the dipping sauces adds just a couple more minutes. All together, you should be ready to enjoy these crunchy treats in about 30 minutes!
Step-by-Step Instructions:
1. Cook the Filling:
Heat a large skillet over medium heat. Add the ground pork and cook until browned, breaking it up with a spoon. Drain any excess fat if needed. Then add garlic, ginger, shredded cabbage, red bell pepper, green onions, and red onion. Cook for 3-5 minutes until the veggies soften but still have a little crunch. Stir in soy sauce, oyster sauce, Cajun seasoning, and black pepper. Cook another 2 minutes. Remove from heat and let the filling cool slightly.
2. Wrap the Egg Rolls:
Place an egg roll wrapper on a clean surface, with one corner pointing towards you (like a diamond). Spoon 2-3 tablespoons of filling onto the lower third of the wrapper. Fold the bottom corner over the filling, then fold the sides in tightly. Roll upwards to the top corner and seal the edge with a little water. Repeat until all filling and wrappers are used.
3. Fry the Egg Rolls:
Heat vegetable oil in a deep fryer or a large, heavy pot to 350°F (175°C). Fry the egg rolls in batches for 4-5 minutes, turning occasionally, until golden brown and crispy. Remove with tongs and drain on paper towels to remove excess oil.
4. Make the Dipping Sauces:
Whisk together all peanut dipping sauce ingredients. Add water little by little until smooth and your desired consistency. For the sweet spicy sauce, mix all its ingredients in a bowl until combined well.
5. Serve:
Arrange egg rolls on a serving platter. Drizzle hoisin sauce over the top, then sprinkle with chopped green onions, diced red onions, and crushed peanuts or crispy fried onions. Serve immediately with both dipping sauces on the side.
Enjoy your bold, crunchy voodoo egg rolls – a flavorful treat perfect for any occasion!
Can I Make Voodoo Egg Rolls Ahead of Time?
Yes! You can prepare and wrap the egg rolls ahead of time, then refrigerate them on a baking sheet covered with plastic wrap for up to 24 hours before frying. For longer storage, freeze them on a tray, then transfer to a freezer bag and fry directly from frozen, adding a minute or two to the cooking time.
Can I Bake Instead of Frying the Egg Rolls?
Absolutely! Brush the wrapped egg rolls with oil and bake in a preheated oven at 425°F (220°C) for 20-25 minutes, turning halfway through, until golden and crispy. Baking is a healthier alternative, though they may not be quite as crunchy as fried ones.
What Can I Substitute for Ground Pork?
Ground chicken, turkey, or shrimp work great as substitutes for ground pork in this recipe. Just be sure to cook seafood thoroughly and adjust seasoning as needed since different proteins have varying flavors.
How Do I Store Leftover Egg Rolls?
Place cooled egg rolls in an airtight container and store in the fridge for up to 3 days. To reheat, warm them in the oven at 350°F (175°C) for 8-10 minutes to keep them crispy, or reheat briefly in the microwave if short on time.