Voodoo Egg Rolls
Crispy egg rolls filled with a spicy andouille sausage and sweet potato mixture, perfect for parties or as a delicious snack.
Ingredients
Main Ingredients
- 10 pieces egg roll wrappers
- 1 pound spicy andouille sausage Can be substituted with plant-based sausage.
- 2 medium-sized sweet potatoes Peeled and cubed.
- 1 cup sharp cheddar cheese, shredded Can be substituted with vegan cheese.
- 1 cup colorful bell peppers, diced
- Oil for frying vegetable or canola recommended Sufficient to submerge egg rolls during frying.
- Cajun seasoning (optional) For additional flavor.
Instructions
Preparation
- Peel and cube the sweet potatoes, ensuring they are roughly the same size for even cooking.
- Place sweet potatoes in a pot of salted water and bring to boil.
Cooking the Filling
- Boil sweet potatoes for about 15-20 minutes until tender enough to mash easily.
- While potatoes are cooking, heat a skillet over medium heat and add the andouille sausage.
- Cook sausage until browned, about 7-10 minutes.
Assembly
- In a large bowl, mash the sweet potatoes and then mix in the cooked sausage, shredded cheese, and diced bell peppers.
- Lay out egg roll wrappers on a clean surface with a small bowl of water nearby.
- Take a spoonful of the filling, place in the center of a wrapper, fold over and roll tightly, sealing the edges with water.
Frying
- Heat oil in a deep pan to about 350°F (175°C).
- Carefully add filled egg rolls to hot oil in batches to avoid overcrowding.
- Fry until golden brown and crispy, about 3-4 minutes.
- Remove from oil and drain on paper towels.
Serving
- Serve the Voodoo Egg Rolls hot with your favorite dipping sauces.
Notes
You can store leftovers in an airtight container in the refrigerator for up to 3 days or freeze un-fried rolls for later use.