Why Make This Recipe
Voodoo Egg Rolls are a fun and flavorful twist on the classic egg roll. They bring a taste of the South, combining juicy pork, shrimp, and crunchy vegetables, all wrapped in a crispy shell. These rolls make a great appetizer for parties, or you can serve them as a snack. Plus, they are easy to make and deliciously satisfying!
How to Make Voodoo Egg Rolls
Ingredients:
- 1 pound ground pork
- 1/2 pound shrimp, peeled and chopped
- 1 cup coleslaw mix
- 1/2 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 package egg roll wrappers
- Oil for frying
- Dipping sauce (e.g., sweet chili sauce or spicy mustard)
Directions:
- In a large skillet, cook the ground pork over medium heat until browned.
- Add the shrimp, coleslaw mix, green onions, garlic, and Cajun seasoning. Stir well and cook until shrimp is pink and vegetables are tender.
- Remove from heat and let cool slightly.
- Lay an egg roll wrapper on a clean surface. Place a spoonful of the filling in the center.
- Fold the sides over the filling and roll tightly, sealing the edges with water.
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve with your choice of dipping sauce.
How to Serve Voodoo Egg Rolls
Serve the Voodoo Egg Rolls hot and crispy. They are perfect as an appetizer or snack. Pair them with your favorite dipping sauce, such as sweet chili sauce or spicy mustard, to enhance the flavors. You can also serve them on a platter for gatherings or parties to impress your guests.
How to Store Voodoo Egg Rolls
If you have leftover egg rolls, let them cool completely before storing. Place them in an airtight container and keep them in the refrigerator for up to 3 days. To reheat, bake them in the oven at 350°F (175°C) until hot and crispy again. Avoid microwaving, as this can make them soggy.
Tips to Make Voodoo Egg Rolls
- Be sure not to overfill the egg rolls; a spoonful of filling is enough. This helps them seal better.
- When frying, don’t overcrowd the pan, as this can lower the oil temperature and make the egg rolls soggy.
- If you want a bit more spice, add more Cajun seasoning or serve with a spicy dipping sauce.
Variation
You can customize Voodoo Egg Rolls by adding different ingredients. Try using ground chicken or beef, or mix in some black beans for a different flavor. You can even make them vegetarian by using mushrooms and additional vegetables instead of meat.
FAQs
1. Can I bake Voodoo Egg Rolls instead of frying them?
Yes, you can bake them! Brush the egg rolls with a little oil and bake in a preheated oven at 400°F (200°C) for about 20-25 minutes until golden brown.
2. How do I know when the oil is hot enough for frying?
You can use a thermometer to check the oil temperature, or you can drop a small piece of the egg roll wrapper in the oil. If it bubbles and sizzles, the oil is ready.
3. Can I freeze Voodoo Egg Rolls?
Yes, you can freeze them! Freeze the uncooked egg rolls in a single layer. Once frozen, transfer them to a zip-top bag and store for up to 3 months. Fry them directly from the freezer when ready to eat.
Voodoo Egg Rolls
Ingredients
Main Ingredients
- 1 pound ground pork
- 1/2 pound shrimp, peeled and chopped
- 1 cup coleslaw mix
- 1/2 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon Cajun seasoning
- 1 package egg roll wrappers
- as needed Oil for frying
- to taste Dipping sauce (e.g., sweet chili sauce or spicy mustard)
Instructions
Preparation
- In a large skillet, cook the ground pork over medium heat until browned.
- Add the shrimp, coleslaw mix, green onions, garlic, and Cajun seasoning. Stir well and cook until shrimp is pink and vegetables are tender.
- Remove from heat and let cool slightly.
- Lay an egg roll wrapper on a clean surface. Place a spoonful of the filling in the center.
- Fold the sides over the filling and roll tightly, sealing the edges with water.
Cooking
- Heat oil in a deep fryer or large pot to 350°F (175°C).
- Fry the egg rolls in batches until golden brown and crispy, about 3-4 minutes per side.
- Drain on paper towels and serve with your choice of dipping sauce.