Crispy Crawfish Egg Rolls Recipe

Introduction

Crispy Crawfish Egg Rolls are a delicious twist on a classic appetizer, combining tender crawfish tails with creamy cheese and flavorful Cajun spices. Perfect for parties or a tasty snack, these egg rolls offer a crispy exterior and a savory, rich filling that everyone will love.

Ingredients

• 15 egg roll wrappers
• 1/8 cup cooking oil
• 1/8 cup flour
• 1/4 onion, chopped
• 1/2 green pepper, chopped
• 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 shredded pepper jack cheese
• 2 cups cooked white rice

Instructions

1. Step 1: Heat the flour and oil in a skillet over medium-low heat, stirring continuously until the mixture turns a medium brown color, about 7–10 minutes.
2. Step 2: Add the chopped onion and green pepper to the skillet and cook for 1 minute.
3. Step 3: Stir in the diced tomatoes and cook for an additional minute.
4. Step 4: Slowly pour in the fish broth while whisking constantly to avoid lumps. Bring to a simmer and cook for 5 minutes.
5. Step 5: Add the Cajun seasoning, crawfish tails, and heavy cream, then simmer until the mixture thickens, about 3–5 minutes.
6. Step 6: In a large bowl, combine the cooked rice and shredded pepper jack cheese.
7. Step 7: Pour the crawfish mixture into the bowl and mix everything together thoroughly.
8. Step 8: Lay an egg roll wrapper on a flat surface and fold up the bottom edge about one inch.
9. Step 9: Place about 2 tablespoons of the filling just above the folded edge near the bottom of the wrapper.
10. Step 10: Fold the right and left corners in towards the center, then roll the wrapper tightly from the bottom up, leaving about 1 inch free at the top.
11. Step 11: Lightly moisten the free top corner with water and press to seal the egg roll. Repeat with remaining wrappers and filling.
12. Step 12: Heat about 2 inches of oil in a Dutch oven or deep cast iron skillet to 350°F over medium heat.
13. Step 13: Fry 4–5 egg rolls at a time, careful not to overcrowd the pan, for 2–3 minutes per side until golden brown.
14. Step 14: Remove egg rolls and drain on a wire rack set over paper towels to remove excess oil before serving.

Tips & Variations

• Use a good-quality fish broth or substitute with shrimp or chicken broth for similar flavor.
• For extra crispiness, double fry the egg rolls by frying once until lightly golden, letting them cool, then frying again until fully golden.
• Add finely chopped jalapeños to the filling for a spicy kick.
• Swap pepper jack cheese with cheddar or mozzarella if preferred.

Storage

Store leftover egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 375°F for 10–15 minutes to retain crispiness. Avoid microwaving as it may make the wrapper soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the egg rolls before frying?

Yes, you can freeze the assembled egg rolls on a baking sheet, then transfer them to a freezer bag once firm. Fry them from frozen, adding a couple of extra minutes to the cooking time.

What can I use instead of crawfish tails?

If crawfish is unavailable, small shrimp or crab meat make excellent substitutes and will still complement the Cajun seasoning well.

Crispy Crawfish Egg Rolls Recipe

Print Recipe

★★★★★

4.5 from 127 reviews

These Crispy Crawfish Egg Rolls combine tender crawfish tails with a savory blend of vegetables, spices, cheese, and rice, all wrapped in crispy egg roll wrappers and fried to golden perfection. A delicious Cajun-inspired appetizer or snack that brings bold flavors and a satisfying crunch.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 15 egg rolls 1x
• Category: Appetizer
• Method: Frying
• Cuisine: Cajun

Ingredients

Scale 1x2x3x

Egg Rolls

• 15 egg roll wrappers
• 1/8 cup cooking oil (for roux)
• 1/8 cup all-purpose flour
• 1/4 onion, diced
• 1/2 green bell pepper, diced
• 1/2 can diced tomatoes (approximately 7–8 oz)
• 1/2 cup fish broth
• 1/2 pound crawfish tails
• 2 tablespoons heavy cream
• 1 tablespoon Cajun seasoning
• 2 cups shredded pepper jack cheese
• 2 cups cooked white rice
• 2 inches cooking oil (for frying, amount as needed)

Instructions

1. Make the roux: Heat the flour and 1/8 cup cooking oil in a skillet over medium-low heat. Stir continuously for 7-10 minutes until the roux reaches a medium brown color, which forms the flavorful base of the filling.
2. Sauté vegetables: Add the diced onion and green bell pepper to the roux and cook for 1 minute until slightly softened and fragrant.
3. Add tomatoes: Stir in the diced tomatoes and cook for an additional 1 minute to combine flavors.
4. Incorporate fish broth: Very slowly pour in the fish broth while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for 5 minutes until slightly thickened.
5. Add seasoning and crawfish: Stir in Cajun seasoning, crawfish tails, and heavy cream. Simmer for 3-5 minutes, stirring occasionally, until the mixture thickens to a creamy consistency.
6. Prepare filling bowl: While the mixture simmers, combine cooked white rice and shredded pepper jack cheese in a large bowl.
7. Combine filling: Pour the thickened crawfish mixture into the bowl with rice and cheese. Stir well to incorporate all ingredients evenly.
8. Assemble egg rolls – Step 1: Lay an egg roll wrapper flat on a clean surface. Fold up the bottom edge about one inch to create a neat starting edge.
9. Assemble egg rolls – Step 2: Place 2 tablespoons of the filling mixture just above the folded edge near the bottom center of the wrapper.
10. Roll and fold: Fold the right and left corners of the wrapper inward toward the center, then tightly roll the wrapper upward, leaving about 1 inch at the top unwrapped.
11. Seal egg rolls: Lightly wet the top free edge of the wrapper with water and press down to seal the egg roll. Repeat with remaining wrappers and filling until all are used.
12. Heat oil: In a Dutch oven or high-sided cast iron skillet, heat about 2 inches of cooking oil over medium heat to 350°F (175°C). Cast iron is preferred for better heat retention.
13. Fry egg rolls: Fry 4-5 egg rolls at a time, taking care not to overcrowd the pan. Fry each side for 2-3 minutes until the egg rolls are golden brown and crispy.
14. Drain excess oil: Remove fried egg rolls and place them on a wire rack set over paper towels to drain any excess grease before serving.

Notes

• Pour the fish broth slowly while whisking to prevent lumps in the roux mixture.
• Do not overcrowd the frying pan to maintain oil temperature for even frying.
• Use a candy or deep-fry thermometer to monitor oil temperature accurately.
• The filling mixture should be thick enough to hold together but not dry.
• For a spicier kick, add extra Cajun seasoning or hot sauce to the filling.
• Leftover egg rolls can be reheated in an oven or air fryer for crispiness.
• Be gentle when folding the egg rolls to avoid tearing the wrappers.

Keywords: crawfish egg rolls, Cajun appetizer, fried egg rolls, crawfish recipes, crispy egg rolls, southern cooking, seafood egg rolls