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Crispy Crawfish Egg Rolls Recipe

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★★★★★

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.

Ingredients

Scale

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

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