Description
Unlock the magic of homemade Voodoo Egg Rolls with this irresistible baked recipe. Enjoy crispy wrappers filled with savory, sweet, and perfectly spiced goodness for an unforgettable snack or appetizer.
Ingredients
Scale
- 1 lb ground chicken or pork
- 1 tbsp olive oil (for cooking meat)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 (14 oz) bag coleslaw mix (shredded cabbage & carrots)
- 3 green onions, chopped (white and green parts)
- 2 tbsp soy sauce (low sodium preferred)
- 2 tbsp hoisin sauce
- 1 tsp sesame oil (toasted)
- 1 tbsp rice vinegar
- 1 tsp brown sugar
- 1/2 tsp red pepper flakes (or more, to taste)
- 1/4 tsp black pepper
- 12–15 egg roll wrappers
- Water or egg wash (for sealing)
- Cooking spray or olive oil (for brushing)
- For the Dipping Sauce:
- 1/2 cup sweet chili sauce
- 1 tbsp fresh lime juice
- 2 tbsp fresh cilantro, chopped
Instructions
- Prepare the Filling: In a large skillet over medium-high heat, cook ground meat until no longer pink, breaking it up. Drain excess fat. Add garlic and ginger, cook 1 minute. Stir in coleslaw mix, green onions, soy sauce, hoisin sauce, sesame oil, rice vinegar, brown sugar, red pepper flakes, and black pepper. Cook 5-7 minutes until vegetables soften and liquid absorbs. Let cool slightly.
- Wet and Wrap the Egg Rolls: Lay a wrapper diamond-style. Place 2-3 tbsp filling below center. Fold bottom corner over filling, tuck tightly. Fold in left and right corners. Moisten top corner with water, roll up tightly to seal. Repeat.
- Bake to Golden Perfection: Preheat oven to 400°F (200°C). Lightly spray or parchment-line a baking sheet. Arrange egg rolls in a single layer, brush lightly with oil. Bake 15-20 minutes, flipping halfway, until golden brown and crispy.
- Make the Dipping Sauce: Combine sweet chili sauce, lime juice, and chopped cilantro in a small bowl. Whisk until well combined.
- Serve: Serve the hot, crispy Voodoo Egg Rolls immediately with the dipping sauce.
- Prep Time: 25 mins
- Cook Time: 20 mins