Voodoo Egg Rolls
Crispy egg rolls stuffed with sweet potatoes, spicy sausage, and cheddar cheese, these Voodoo Egg Rolls are a flavorful treat perfect for any occasion.
Ingrédients
Egg Roll Filling
- 1 pound spicy andouille sausage Can be substituted with ground chicken or turkey
- 2 medium sweet potatoes Peeled and cut into chunks
- 1 cup sharp cheddar cheese, shredded Can be substituted with dairy-free alternative
- 1 cup bell peppers, chopped Any color bell pepper can be used
- Cooking oil for frying canola or vegetable oil Ensure oil is hot before frying
- Salt and pepper to taste Season filling to enhance the flavor
For Wrapping
- egg roll wrappers Standard or gluten-free wrappers can be used
Instructions
Preparation
- Start by washing and peeling the sweet potatoes. Cut them into chunks for easier cooking.
- Set aside your egg roll wrappers and make sure your other ingredients are within reach, including the sausage and vegetables.
Cooking the Base
- In a pot of boiling water, cook the sweet potatoes until they are tender, about 15-20 minutes. Drain them and mash until smooth.
- In a skillet over medium heat, add spicy andouille sausage and cook until browned, usually 5-7 minutes.
Combining Ingredients
- In a large bowl, push the mashed sweet potatoes to the sides and add the cooked sausage to the center.
- Fold in the shredded cheddar cheese and chopped bell peppers. Stir everything until combined and season with salt and pepper to taste.
Assembling Egg Rolls
- Lay an egg roll wrapper on a flat surface. Place a spoonful of the mixture in the center.
- Fold the bottom edge over the filling, then fold in the sides and roll tightly to seal, using a bit of water to moisten the edges.
Frying the Egg Rolls
- In a deep frying pan, pour enough oil to cover the bottom by about an inch. Heat the oil over medium heat.
- Carefully place assembled egg rolls into the hot oil, frying a few at a time for about 3-4 minutes on each side until golden brown.
Draining and Serving
- Once browned, remove egg rolls and place them on paper towels to drain excess oil.
- Serve hot with your favorite dipping sauce like sweet chili or soy sauce.
Notes
Allow leftover egg rolls to cool completely before storing in an airtight container. They can be refrigerated for 3-4 days or frozen for up to two months. Reheat in an oven at 375°F for best results.