Heat oil over medium-high heat in a pan or pot. Stir in flour and continue to stir until mixture turns the color of peanut butter.
Reduce heat to medium and add in cabbage, shallot, bell pepper and celery, and stir. Cook vegetables until they’re tender. Stir in garlic and cook for another minute.
Add in crawfish tails and parsley and stir into vegetables. Season with Tony Chachere’s and stir. Cook for about 3 minutes, and taste. and then stir in cheese until well combined and melted. Adjust seasoning if needed. Transfer mixture to a bowl.
Scramble egg into a small bowl and set aside.
Place an egg roll wrapper onto a flat surface in a diamond formation. Scoop out about 2 tablespoons of the crawfish mixture and place below the middle of the wrapper, closer to the bottom corner of the wrapper.
Roll the bottom corner over the filling once, and tuck it under filling. Press down the sides of the filling to flatten.
Fold over the left and right corners fullover over the wrapper towards the middle. Brush the egg wash over the opposite corner of the egg roll wrapper, taking care only to brush it on the wrapper itself.
Brush egg wash at the top of the wrapper and then continue rolling until it’s sealed. Continue this process until you’ve used all of your filling.
Heat a large pot filled halfway with oil over medium heat (350 degrees). Once heated, add in 3-4 egg rolls at time, and cook 2-3 minutes per side, until golden brown.
Place on a wire rack to cool.
You can assemble these crawfish egg rolls ahead of time and fry them up whenever you have a craving!