Ingredients
- 2 cups cooked chicken or shrimp (shredded or chopped)
- 1 cup cabbage, shredded
- ½ cup bell peppers (red/green), finely diced
- ½ cup onion, finely diced
- 2 cloves garlic, minced
- 1–2 tablespoons Cajun seasoning (adjust to taste)
- ½ teaspoon smoked paprika
- 1 teaspoon hot sauce (optional for extra heat)
- 1 tablespoon oil (for sautéing)
- 12–15 egg roll wrappers
- Oil for frying
Instructions
- Prepare filling: In a skillet, heat 1 tablespoon oil over medium heat. Add onion, bell peppers, and garlic; sauté until softened.
- Add shredded cabbage and cook 2–3 minutes more. Stir in cooked chicken or shrimp, Cajun seasoning, paprika, and hot sauce. Mix well and cook another 2 minutes. Remove from heat and let filling cool slightly.
- Assemble egg rolls: Place an egg roll wrapper on a clean surface with a corner facing you. Spoon 2–3 tablespoons of filling onto the center. Fold the bottom corner up over the filling, fold in the sides, and roll tightly. Seal the edge with a little water. Repeat with remaining wrappers.
- Fry: Heat oil in a deep pan to 350°F (175°C). Fry egg rolls in batches for 3–4 minutes per side or until golden brown and crispy.
- Drain & serve: Remove to a paper towel–lined plate. Serve hot with ranch, remoulade, or spicy dipping sauce.
Would you like me to also include a quick “Voodoo” dipping sauce recipe to go with them?