These Voodoo Egg Rolls are a fun twist on a classic snack! Packed with a tasty blend of chicken, spices, and veggies, they pack a flavorful punch in every bite.
They’re crispy on the outside and oh-so-satisfying on the inside. I love serving them with a zesty dipping sauce—it’s an instant hit at parties! 🎉
Key Ingredients & Substitutions
Egg Roll Wrappers: These wrappers are essential for making the rolls crispy. If you can’t find them, you can use spring roll wrappers or even thin tortillas as a fun alternative.
Shrimp: Feel free to swap shrimp for cooked chicken, crab, or even vegetarian options like tofu or beans for a meat-free version.
Bacon: If you’re looking for a healthier option, turkey bacon works well. Alternatively, leave it out or replace it with cooked mushrooms for umami flavor.
Corn: Canned cream corn adds sweetness, but frozen or fresh corn is great too! Just make sure to cook it first. You can also use black beans for a twist.
Cheese: I love using pepper jack for a kick, but cheddar or Monterey Jack are also good choices. For dairy-free, try a vegan cheese.
How Do I Roll Egg Rolls Without Them Falling Apart?
Rolling egg rolls can be tricky, but with a few tips, you’ll nail it! Start by making sure the filling is not too wet; a moist but not soggy mix is key. Always wet the edges with water or egg to seal.
- Position the wrapper diamond-shaped, and place filling near the nearest corner.
- Fold that corner tightly over the filling, then tuck in sides and roll up.
- Seal the edge firmly; this should keep everything snug inside.
What’s the Best Way to Fry for that Perfect Crisp?
For crispy egg rolls, the oil must be at the right temperature, around 350°F (175°C). A thermometer helps, but if you don’t have one, drop a small piece of leftover wrapper in; it should sizzle right away.
- Fry in batches to avoid crowding, which can lower oil temperature.
- Turn the egg rolls occasionally for even frying.
- Drain them well on paper towels after frying to keep them crispy.
Enjoy making and sharing your Voodoo Egg Rolls! They’re sure to be a hit at any gathering!
How to Make Voodoo Egg Rolls
Ingredients You’ll Need:
For the Egg Rolls:
- 12 egg roll wrappers
- 1/2 lb shrimp, peeled and deveined, chopped
- 1/2 cup cooked and crumbled bacon
- 1/2 cup canned cream corn (or fresh corn kernels)
- 1/2 cup diced tomatoes, drained of excess liquid
- 1/4 cup finely diced green onions (plus extra for garnish)
- 1/4 cup finely shredded cheddar cheese or pepper jack cheese
- 1/4 cup finely chopped red cabbage or slaw mix
- 2 tablespoons mayonnaise
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper (adjust to taste for heat)
- Salt and black pepper to taste
- Vegetable oil, for frying
For the Voodoo Sauce (optional but recommended):
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon hot sauce (such as Louisiana hot sauce)
- 1 teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- 1 teaspoon lemon juice
- Salt and pepper to taste
How Much Time Will You Need?
This recipe will take about 30 minutes to prepare and another 10-15 minutes to fry, plus any time for serving. You will enjoy the crispy, spicy, and savory flavors in every bite!
Step-by-Step Instructions:
1. Prepare the Filling:
In a large bowl, combine the chopped shrimp, crumbled bacon, corn, diced tomatoes, green onions, shredded cheese, and chopped cabbage. Add the mayonnaise, smoked paprika, garlic powder, cayenne pepper, salt, and black pepper. Mix everything thoroughly until well combined. The mixture should be moist but not dripping.
2. Roll the Egg Rolls:
Lay one egg roll wrapper on a clean flat surface with one corner pointing towards you (like a diamond shape). Place about 2-3 tablespoons of the filling near the corner closest to you. Fold that corner over the filling tightly. Next, fold the left and right corners toward the center, and then roll up firmly toward the top corner. Wet the top corner with a bit of water or beaten egg to seal the edge. Repeat this process with the remaining wrappers and filling.
3. Heat Oil and Fry:
In a deep skillet or saucepan, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a thermometer to check the temperature for the best results. Fry the egg rolls in batches, being careful not to overcrowd the pan. Fry each batch for about 3-4 minutes or until they are golden brown and crispy. Remove the egg rolls with a slotted spoon and drain them on paper towels.
4. Make the Voodoo Sauce:
In a small bowl, whisk together the mayonnaise, ketchup, hot sauce, smoked paprika, Worcestershire sauce, lemon juice, salt, and pepper. Adjust to taste for heat and flavor.
5. Serve:
Arrange the egg rolls on a serving platter. You can drizzle some of your favorite barbecue or spicy sauce over the top to give it that “voodoo” flair. Sprinkle chopped green onions for garnish, and serve warm with the voodoo dipping sauce on the side.
Enjoy the crispy, spicy, savory explosion of southern-inspired Voodoo Egg Rolls!
Can I Use Different Proteins in This Recipe?
Absolutely! While shrimp adds a great flavor, you can easily substitute it with cooked chicken, crab, or even a plant-based protein like tofu or tempeh for a vegetarian option.
How Do I Store Leftover Egg Rolls?
Store any leftover egg rolls in an airtight container in the fridge for up to 3 days. To reheat, pop them in the oven at 350°F (175°C) for about 10-15 minutes to regain their crispiness instead of using the microwave.
Can I Make the Filling in Advance?
Yes! You can prepare the filling a day ahead of time. Just keep it covered in the fridge. When you’re ready to make the egg rolls, roll and fry them as directed—freshly made is always best!
What Can I Serve with Voodoo Egg Rolls?
These egg rolls are fantastic on their own, but they pair wonderfully with a variety of dipping sauces like sweet chili sauce, sriracha, or even your favorite barbecue sauce. A side of fresh veggies or a tangy salad can also balance the richness!
