Brown the beef in a skillet over medium heat for 5–7 minutes until cooked and drain excess fat. Stir in Cajun seasoning and garlic powder. Allow to cool for 10 minutes.

Combine cooled beef mixture with shredded cheddar cheese, green onions, and shredded carrots in a mixing bowl, stirring until evenly distributed.

Lay an egg roll wrapper in a diamond shape and place 2–3 tablespoons of filling at the center. Avoid overfilling.

Roll the wrapper by folding the bottom corner, tucking in the sides tightly and sealing the top with water.

Heat vegetable oil to 350°F (175°C) in a deep skillet for frying.

Fry Voodoo Egg Rolls in batches for 3–4 minutes until golden brown, turning occasionally. Drain on paper towels.

Serve hot with dipping sauces like spicy mayo or sweet chili sauce.