Voodoo Egg Rolls
Unleash a culinary spell with these Voodoo Egg Rolls, a mesmerizing fusion of savory pulled pork, creamy cheeses, and a tangy kick of barbecue sauce, all wrapped in a crispy, golden shell. Each bite offers a delightful crunch followed by an explosion of rich, smoky, and slightly spicy flavors. These irresistible bites are perfect for appetizers, game day snacks, or a unique party dish that will leave everyone enchanted.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Servings
Makes 10 egg rolls
Keywords
Why This Recipe Delivers
- Uniquely delicious flavor profile, blending savory, smoky, creamy, and tangy notes.
- Features a craveable crispy exterior with a warm, gooey, and rich filling.
- Perfect as a crowd-pleasing appetizer for parties, game days, or casual gatherings.
- Relatively quick to prepare and fry, offering a gourmet snack in under an hour.
- Versatile and customizable with various dipping sauces.
Ingredients
- 240 grams (1 cup) cooked pulled pork, shredded
- 115 grams (4 oz) cream cheese, softened to room temperature
- 120 grams (1 cup) shredded pepper jack cheese
- 60 milliliters (1/4 cup) quality barbecue sauce
- 2 large green onions (scallions), finely chopped
- 10 standard egg roll wrappers
- Approximately 750 milliliters to 1 liter (3-4 cups) neutral oil with a high smoke point (e.g., vegetable, canola, or peanut oil), for deep frying
Instructions
- In a large mixing bowl, combine the shredded pulled pork, softened cream cheese, shredded pepper jack cheese, barbecue sauce, and finely chopped green onions. Use a sturdy spatula or your hands (wearing gloves) to thoroughly blend all the ingredients until they are uniformly incorporated and form a cohesive, slightly sticky filling. Ensure no pockets of unmixed cream cheese remain.
- Lay an egg roll wrapper flat on a clean, dry work surface, positioning it like a diamond with one corner pointing towards you. Place approximately 30-45 grams (2-3 tablespoons) of the prepared filling in the center of the wrapper, forming a horizontal line slightly below the center point. Avoid overfilling, as this can make rolling difficult and cause wrappers to tear during frying.
- Take the bottom corner of the wrapper and fold it snugly over the filling, tucking it underneath to create a tight seal. Then, fold the left and right corners inwards towards the center. Finally, roll the wrapper tightly upwards from the bottom, creating a compact cylinder. Moisten the top corner with a dab of water using your finger to seal the roll completely, ensuring it holds its shape during frying.
- Pour the frying oil into a deep, heavy-bottomed skillet, Dutch oven, or deep fryer, ensuring it reaches a depth of about 5-7 centimeters (2-3 inches). Heat the oil over medium-high heat until it reaches a stable temperature of 175°C (350°F). Use a deep-fry thermometer to monitor the temperature accurately; maintaining the correct temperature is crucial for crispy, non-greasy egg rolls.
- Carefully place 2-3 egg rolls into the hot oil, ensuring not to overcrowd the pan, which can lower the oil temperature and result in soggy egg rolls. Fry for approximately 3-4 minutes, turning them occasionally with tongs to ensure even browning on all sides, until they achieve a beautiful golden-brown color and are visibly crispy. The internal filling should be heated through and gooey.
- Using tongs or a spider strainer, carefully remove the fried egg rolls from the oil and transfer them to a plate lined with several layers of paper towels. This allows excess oil to drain off, keeping the egg rolls crisp. Allow them to rest for a minute or two before serving immediately. These are best enjoyed hot with a side of your favorite dipping sauce, such as ranch, extra barbecue sauce, or a spicy aioli.
Tools You’ll Need
- Large mixing bowl
- Spatula or strong spoon
- Deep skillet, Dutch oven, or deep fryer
- Deep-fry thermometer
- Tongs or spider strainer
- Paper towels
- Clean work surface
Essential Success Tips
- Ensure cream cheese is fully softened for a smooth, uniform filling mixture.
- Do not overfill the egg roll wrappers; a moderate amount ensures easier rolling and prevents bursting.
- Maintain a consistent oil temperature of 175°C (350°F) for optimal crispiness and minimal oil absorption.
- Fry in small batches to prevent the oil temperature from dropping, which leads to greasy egg rolls.
- Serve immediately after frying for the best texture and flavor experience.
Professional Cooking Secrets
- For an extra layer of flavor complexity, consider adding a pinch of smoked paprika or a dash of hot sauce directly into the pulled pork mixture before rolling. This amplifies the 'voodoo' mystique and adds subtle depth.
- To achieve an even crispier, blistered wrapper, gently brush the outside of the rolled egg rolls with a thin layer of egg wash (one egg beaten with a tablespoon of water) just before frying. This creates a beautifully golden and extra-crunchy exterior.
- If preparing ahead, fry the egg rolls only until light golden, then cool completely and freeze. Reheat directly from frozen in a 190°C (375°F) oven or air fryer until fully golden and heated through, ensuring a fresh-fried crispness without the full frying commitment right before serving.
Notes
- Storage: Leftover fried egg rolls can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven or air fryer at 180°C (350°F) for 8-10 minutes until crispy again.
- Variations: Experiment with different types of cheese, such as cheddar or Monterey Jack. For a spicy kick, add finely diced jalapeños or a pinch of cayenne pepper to the filling.
- Dipping Sauces: While delicious on their own, these egg rolls pair wonderfully with a variety of sauces, including ranch dressing, sriracha mayo, honey mustard, or a sweet and spicy chili sauce.
Frequently Asked Questions
Can I bake these Voodoo Egg Rolls instead of frying them?
Yes, you can! To bake, preheat your oven to 200°C (400°F). Lightly brush the egg rolls with oil and bake for 15-20 minutes, flipping halfway, until golden brown and crispy. An air fryer also works great at 190°C (375°F) for 8-12 minutes.
What kind of pulled pork is best for this recipe?
Any fully cooked, shredded pulled pork works well. You can use homemade, store-bought, or even leftover pulled pork. Ensure it's seasoned well and not overly saucy, as you'll be adding more barbecue sauce to the filling.
Can I prepare the filling in advance?
Absolutely! The filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator. This makes assembly on the day of serving much quicker.
Nutrition Facts (Per Serving)
Approximate per egg roll: Calories: 280, Protein: 12g, Fat: 18g, Carbs: 18g.
Allergy Information
Contains dairy (cream cheese, pepper jack cheese) and gluten (egg roll wrappers). For a gluten-free option, use gluten-free egg roll wrappers. Contains pork.
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