Voodoo Egg Rolls
Spicy, crispy egg rolls packed with Cajun-seasoned ground beef, cheddar cheese, and fresh veggies—perfect for quick snacks or crowd-pleasing appetizers.
Equipment
- Large skillet
- Large bowl
- Deep Skillet or Pot for Frying
Ingredients
For the Voodoo Egg Rolls Filling
- 1 lb ground beef browned and drained
- 1 cup shredded cheddar cheese
- 1/2 cup green onions chopped
- 1/2 cup shredded carrots
- 1 tbsp Cajun seasoning
- 1 tsp garlic powder
- 10 to 12 pieces egg roll wrappers
- vegetable oil for frying
Instructions
- Step 1: Heat a large skillet over medium heat and brown the ground beef until no longer pink. Drain excess grease.
- Step 2: Sprinkle Cajun seasoning and garlic powder over the beef. Stir well to coat and let cool slightly.
- Step 3: In a large bowl, combine the seasoned beef, shredded cheddar cheese, chopped green onions, and shredded carrots. Mix evenly.
- Step 4: Lay an egg roll wrapper flat on a clean surface in a diamond shape. Spoon 2-3 tablespoons of the beef mixture near the center.
- Step 5: Fold the bottom corner over the filling, fold in the sides snugly, then roll tightly toward the top corner.
- Step 6: Wet the top corner’s edge with water using your fingertip and press firmly to seal the egg roll.
- Step 7: Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Carefully fry egg rolls in batches, turning occasionally for even browning, about 3-4 minutes until golden.
- Step 8: Remove egg rolls with a slotted spoon and drain on paper towels. Serve hot.
Notes
For a healthier option, brush egg rolls with oil and bake at 400°F for 20 minutes, flipping halfway. Refrigerate leftovers in an airtight container for up to 3 days or freeze uncooked egg rolls for up to 2 months.