Voodoo Egg Rolls are crispy, golden pockets filled with a spicy mix of seasoned meat and vegetables that give them a bold flavor and a satisfying crunch. The name hints at their flavorful kick, and these egg rolls definitely bring a fun twist to a classic appetizer.
I love making Voodoo Egg Rolls when I want something finger-friendly but packed with flavor. The balance of spices and the crunchy wrapper makes them addictive—plus, they’re perfect for sharing at casual dinners or parties. I find that a little extra dipping sauce on the side only makes them tastier!
For serving, I usually grab some sweet chili sauce or a tangy dipping sauce to go alongside. They’re great as a snack or paired with a fresh salad for a light meal. Whenever I make these, they disappear fast, so I always keep extra ingredients on hand for a quick batch whenever the craving hits.
Key Ingredients & Substitutions
Ground pork: This gives a juicy, rich flavor. You can swap it for ground beef, chicken, or even turkey to lighten it up.
Cabbage & Carrots: These add crunch and sweetness. If you’re short on time, coleslaw mix is a handy substitute and already shredded.
Cajun seasoning: It adds the spicy “voodoo” punch. If you don’t have it, try a pinch of smoked paprika and cayenne pepper instead.
Egg roll wrappers: Store-bought wrappers save time and ensure crispiness. For gluten-free, look for rice paper wrappers and adjust frying time.
How Do You Wrap Egg Rolls So They Don’t Burst When Frying?
Wrapping egg rolls properly prevents them from bursting and leaking filling. Here’s what I do:
- Place a small to medium amount of filling (about 2-3 tablespoons) near the wrapper’s corner; don’t overstuff.
- Fold the bottom corner over the filling, then fold the left and right edges in tightly to enclose sides.
- Roll firmly but gently towards the top corner.
- Seal the edge with a brush of beaten egg or water to act like glue.
- Press the edges firmly to make sure it sticks well before frying.
Keeping wrappers dry and not overfilling makes a big difference. If you have leftover wrappers, store them covered with a damp cloth to prevent drying out.
Equipment You’ll Need
- Large skillet or wok – great for cooking the filling evenly and fast.
- Mixing bowl – handy for tossing veggies and meat before filling.
- Sharp knife and cutting board – for chopping vegetables finely and safely.
- Brush – to seal the egg rolls with beaten egg and keep them closed while frying.
- Deep fryer or heavy pot – perfect for frying egg rolls to golden, crispy perfection.
- Slotted spoon or tongs – helps you lift egg rolls out of hot oil safely.
- Paper towels – for draining excess oil and keeping egg rolls crisp.
Flavor Variations & Add-Ins
- Swap ground pork for ground chicken or shrimp for a lighter or seafood twist.
- Add shredded cheddar or pepper jack cheese for a melty, creamy surprise inside.
- Mix in chopped jalapenos or hot sauce for extra heat if you love spicy food.
- Include mushrooms or bean sprouts to add extra texture and a fresh crunch.
How to Make Voodoo Egg Rolls
Ingredients You’ll Need:
For The Filling:
- ½ lb ground pork (or ground beef)
- 1 cup cabbage, finely shredded
- ½ cup carrots, finely shredded or diced
- 2 green onions, sliced (plus extra for garnish)
- ¼ cup bell peppers, finely diced (red and green for color)
- 2 cloves garlic, minced
- 1 teaspoon ginger, grated
- ¼ cup soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon Cajun seasoning or Creole seasoning (for the “voodoo” spicy kick)
- ½ teaspoon black pepper
- 2 teaspoons sesame oil
- 1 egg, lightly beaten (for the filling)
For Wrapping and Frying:
- 12-14 egg roll wrappers
- 1 egg, lightly beaten (for sealing egg rolls)
- Vegetable oil, for frying
- Sweet chili sauce or spicy dipping sauce, for serving
How Much Time Will You Need?
Preparing the filling and assembling the egg rolls will take about 30 minutes. Frying each batch until golden and crispy takes another 10-15 minutes. So, in total, expect about 45 minutes to enjoy your delicious Voodoo Egg Rolls!
Step-by-Step Instructions:
1. Cooking the Filling:
Heat the sesame oil in a large skillet or wok over medium heat. Add the ground pork and cook, breaking it up, until fully browned. Stir in the minced garlic and grated ginger, cooking for about one minute until fragrant.
Now add the shredded cabbage, carrots, bell peppers, and green onions. Stir-fry the veggies for 3-4 minutes, keeping them tender yet crisp. Pour in the soy sauce, hoisin sauce, Cajun seasoning, and black pepper, mixing well. Cook for another 2 minutes to blend all the flavors. Remove from heat and let the filling cool slightly.
2. Preparing and Filling the Egg Rolls:
Once the filling is cool enough to handle, mix in one lightly beaten egg to help everything stick together. Place an egg roll wrapper on your work surface with a corner pointed toward you. Spoon about 2-3 tablespoons of the filling near that corner.
Fold the bottom corner over the filling, then fold the two sides snugly over it. Roll tightly toward the top corner, sealing the edge with a brush of the second beaten egg. Repeat until all the filling is used.
3. Frying and Serving:
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C). Fry the egg rolls in batches for 3-5 minutes until they turn golden brown and crispy. Use a slotted spoon or tongs to remove them from the oil and drain on paper towels.
Garnish with extra sliced green onions and serve warm with sweet chili sauce or your favorite spicy dip. Enjoy the crispy, savory, and spicy goodness!
Can I Use Frozen Egg Roll Wrappers?
Yes! Just thaw them in the fridge for a few hours or at room temperature for about 30 minutes. Keep them covered with a damp cloth while working to prevent drying out.
What Can I Substitute for Ground Pork?
Ground beef, chicken, turkey, or even plant-based meat alternatives work great in this recipe. Just adjust the cooking time as needed to ensure the meat is fully cooked.
Can I Bake Instead of Frying?
Absolutely! Brush the egg rolls lightly with oil and bake at 400°F (200°C) for about 20 minutes, flipping halfway through until golden and crispy. The texture will be less oily but still delicious.
How Should I Store Leftover Egg Rolls?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to keep them crispy. Avoid microwaving as it can make the wrappers soggy.