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Crispy Crawfish Egg Rolls Recipe

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4.4 from 204 reviews

Crispy Crawfish Egg Rolls are a delicious Southern-inspired appetizer featuring a flavorful crawfish and vegetable filling combined with spicy Cajun seasoning, creamy cheese, and cooked rice. Wrapped in classic egg roll wrappers and fried until golden and crunchy, these egg rolls make an irresistible snack or party treat packed with the perfect balance of creaminess and zest.

Ingredients

Filling Ingredients

  • 1/8 cup cooking oil
  • 1/8 cup flour
  • 1/4 onion, diced
  • 1/2 green pepper, diced
  • 1/2 can diced tomatoes
  • 1/2 cup fish broth
  • 1/2 pound crawfish tails
  • 2 tablespoons heavy cream
  • 1 tablespoon Cajun seasoning
  • 2 cups pepper jack cheese, shredded
  • 2 cups cooked white rice

Wrapper

  • 15 egg roll wrappers
  • Water, for sealing egg rolls
  • About 2 inches cooking oil (for frying, heated to 350°F)

Instructions

  1. Make Roux: Heat the flour and oil in a skillet over medium-low heat. Stir continuously until the mixture turns a medium brown color, approximately 7-10 minutes, creating a flavorful base.
  2. Sauté Vegetables: Add diced onion and green pepper to the roux and cook for 1 minute until slightly softened.
  3. Add Tomatoes: Stir in the diced tomatoes and cook for another minute to combine flavors.
  4. Incorporate Fish Broth: Slowly pour in fish broth while whisking constantly to prevent lumps. Bring to a simmer and cook for 5 minutes to thicken the sauce.
  5. Simmer Crawfish Mixture: Add Cajun seasoning, crawfish tails, and heavy cream to the skillet. Continue simmering for 3-5 minutes until the mixture thickens and flavors meld.
  6. Combine Filling: In a large bowl, mix cooked rice and shredded pepper jack cheese. Then pour the crawfish mixture into the bowl and fold everything together gently to combine.
  7. Prepare Egg Rolls: Lay an egg roll wrapper flat on a clean surface. Fold up the bottom edge about one inch.
  8. Add Filling: Place about 2 tablespoons of the crawfish filling just above the folded edge near the bottom.
  9. Fold Wrappers: Fold the right and left corners inward toward the center, then roll the egg roll tightly from bottom to top, leaving about one inch at the top edge.
  10. Seal Egg Rolls: Moisten the top free edge with water and press firmly to seal the egg roll. Repeat until all filling is used.
  11. Heat Oil: Fill a Dutch oven or deep cast iron skillet with about 2 inches of oil and heat to 350°F over medium heat.
  12. Fry Egg Rolls: Carefully place 4-5 egg rolls in the hot oil, avoiding overcrowding to maintain temperature. Fry for 2-3 minutes per side until golden brown and crispy.
  13. Drain Excess Oil: Remove fried egg rolls and place on a wire rack set over paper towels to drain excess grease.

Notes

  • Use a thermometer to maintain oil temperature at 350°F for perfectly crispy egg rolls.
  • Do not overcrowd the pan when frying to prevent temperature drop and soggy results.
  • Filling can be made ahead and chilled to simplify assembly.
  • For a spicier kick, add extra Cajun seasoning or hot sauce to the filling.
  • Can substitute fish broth with chicken broth if needed, but fish broth adds authentic flavor.
  • Ensure egg roll wrappers are kept covered with a damp cloth to prevent drying out during assembly.

Find it online: https://recipethrive.com/crispy-crawfish-egg-rolls-recipe/