Voodoo Egg Rolls
Crispy Voodoo Egg Rolls filled with savory beef and cheese. A simple homemade appetizer perfect for family gatherings and easy entertaining.
Beef, two cheeses and a crisp wrapper are the main attractions here. Onion, bell pepper and garlic cook with the meat, while paprika and pantry seasonings flavor the filling. There is no hot sauce in the ingredient list, so the name does not mean these rolls need to be fiery.
Cook the beef fully before wrapping, then let the filling cool in a shallow dish. A hot, steamy filling is awkward to handle and makes assembly harder. Divide it among the 12 wrappers without forcing in more than they can hold; a neat seal matters more than an extra spoonful.
Frying goes more smoothly in small batches. Keep an eye on the oil thermometer and let the temperature return to 350°F between batches rather than crowding the pot. The full recipe takes about 70 minutes including cooling, so allow for the filling and wrapping work as well as the final fry.
Questions you may have about this recipe
What makes these Voodoo Egg Rolls different from regular egg rolls?
This version uses cooked ground beef, mozzarella and cheddar with onion and bell pepper, rather than a cabbage-based filling.
Are these spicy?
The heat stays mild. You control spice by adjusting seasoning or dipping sauce.
Do these work for parties?
Yes, but they are crispest freshly fried. Refrigerate leftovers within 2 hours (1 hour above 90°F) and use within 3–4 days; reheat to 165°F.
Can these be made ahead?
Use cooled filling, assemble earlier the same day, and keep the rolls covered in the refrigerator until ready to fry.
What dipping sauce works best?
Sweet chili sauce, ranch, or a smoky barbecue sauce pair well.
What you need to make Voodoo Egg Rolls
1 lb ground beef
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
2 cloves garlic, minced
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1/2 tsp salt
1/2 tsp black pepper
12 egg roll wrappers
2 tbsp water
4 cups vegetable oil for frying
How to make Voodoo Egg Rolls
Heat a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned and it reaches 160°F on a food thermometer. Drain excess fat.
Add onion, bell pepper, and garlic. Cook until softened.
Stir in paprika, garlic powder, onion powder, salt, and pepper. Remove from heat.
Fold in mozzarella and cheddar cheese while the mixture is warm, then spread the filling in a shallow dish to cool before wrapping, allowing about 20 minutes or longer as needed. Refrigerate if not using promptly; do not leave it at room temperature for more than 2 hours.
Lay an egg roll wrapper on a clean surface. Divide the cooled filling among the 12 wrappers, using only as much as each wrapper can hold and seal without tearing. Place filling near one corner.
Roll tightly, folding in sides. Seal the edge with water.
Heat the oil in a deep, heavy pot to 350°F, leaving ample room above the oil for bubbling. Fry in small batches until golden and crisp, turning as needed and allowing the oil to return to 350°F between batches. Total cooking time depends on batch size and oil heating. Allow about 30 minutes total for cooking the filling, heating the oil, and frying; this is an estimate, not a fixed deadline.
Remove and drain on paper towels. Serve warm.
Tips
Keep wrappers covered with a damp towel while working.
Do not overfill or the rolls open while frying.
Fry in small batches for even browning.
Serve immediately for best texture. If the filling or assembled rolls have been refrigerated, check that the center reaches 165°F when fried. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, use within 3 to 4 days, and reheat to 165°F throughout.
Reader reviews
⭐⭐⭐⭐⭐ “Crispy outside and packed with flavor. These vanished fast at our family gathering.” Linda M
⭐⭐⭐⭐ “Rich and filling. I added a dipping sauce and everyone asked for the recipe.” James R
⭐⭐⭐⭐⭐ “Easy to follow and worth the effort. The cheese pull sealed the deal.” Karen T
⭐⭐⭐⭐ “Not too spicy and very satisfying. Perfect snack with friends.” Michael B
⭐⭐⭐⭐⭐ “These felt indulgent without being complicated. A keeper.” Susan L
Printable Recipe
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Voodoo Egg Rolls
Beef and cheese egg rolls with onion, bell pepper and paprika, fried in small batches. Allow time to cool the cooked filling before wrapping.
Ingredients
- 1 lb ground beef
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 12 egg roll wrappers
- 2 tbsp water
- 4 cups vegetable oil for frying
Instructions
- Heat a large skillet over medium heat. Add ground beef and cook, breaking it up, until browned and it reaches 160°F on a food thermometer. Drain excess fat.
- Add onion, bell pepper, and garlic. Cook until softened.
- Stir in paprika, garlic powder, onion powder, salt, and pepper. Remove from heat.
- Fold in mozzarella and cheddar cheese while the mixture is warm, then spread the filling in a shallow dish to cool before wrapping, allowing about 20 minutes or longer as needed. Refrigerate if not using promptly; do not leave it at room temperature for more than 2 hours.
- Lay an egg roll wrapper on a clean surface. Divide the cooled filling among the 12 wrappers, using only as much as each wrapper can hold and seal without tearing. Place filling near one corner.
- Roll tightly, folding in sides. Seal the edge with water.
- Heat the oil in a deep, heavy pot to 350°F, leaving ample room above the oil for bubbling. Fry in small batches until golden and crisp, turning as needed and allowing the oil to return to 350°F between batches. Total cooking time depends on batch size and oil heating. Allow about 30 minutes total for cooking the filling, heating the oil, and frying; this is an estimate, not a fixed deadline.
- Remove and drain on paper towels. Serve warm.
Notes
If the filling or assembled rolls have been refrigerated, check that the center reaches 165°F when fried. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, use within 3 to 4 days, and reheat to 165°F throughout.
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