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Crawfish Egg Rolls

Who knew egg roll wrappers were so versatile?! Personally, I love making crawfish egg rolls as a Cajun twist on a Chinese classic. This recipe can be adjusted to what you have handy in the kitchen, so get creative and really make them your own! Crawfish egg rolls are packed with flavor, from the first crunch of the fried outer shell, all the way through to the juicy, creamy, and spicy crawfish center.

While any reason to make these scrumptious morsels will do, they are especially fitting for holiday functions, game-day watch parties, and potlucks where you're sure to have the most favored dish.

You're going to love how quickly these crawfish egg rolls come to together. If you've ever watched a Chipotle burrito get assembled, it has similar techniques but much, much easier.

Crawfish Egg Roll Filling Ingredients

  • crawfish tails - juicy and sweet crawfish tails you can typically find in the frozen seafood section
  • mozzarella cheese - adds more savoriness to the egg rolls
  • coleslaw mix - helps to balance out the richness
  • holy trinity - onion, celery, and bell peppers are the foundation. of many Cajun dishes
  • garlic - we love garlic in everything, right?
  • parsley - more greens
  • roux - flour and oil roux to bind everything together
  • Tony Chachere's Creole Seasoning - to bring that special Cajun flavor to the egg rolls
  • egg wash - to seal the egg rolls tight

How to Make Crawfish Egg Rolls

  1. 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. 
  2. 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. 
  3. 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. 
  4. Scramble egg into a small bowl and set aside. 
  5. 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.
  6. Roll the bottom corner over the filling once, and tuck it under filling. Press down the sides of the filling to flatten.
  7. Fold over the left and right corners fully over 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.
  8. 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. 
  9. 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.
  10. Place on a wire rack to cool.

Pro tip: you can assemble these crawfish egg rolls ahead of time and fry them up whenever you have a craving!
Cuisine
Time
Prep Time: 20 min Cook Time: 10 min Total Time: 30 mins
Servings 12
Ingredients
  • 12 egg roll wrappers
  • 12 ounces crawfish tails
  • 1 shallot (or small onion) (diced)
  • 1 bell pepper (diced)
  • 2 celery stalks (diced)
  • 1/2 cup parsley (finely chopped)
  • 2 cups coleslaw (finely chopped)
  • 2 cups mozzarella cheese
  • 1/4 cup oil
  • 1/4 cup flour
  • 2 cloves garlic (minced)
  • Tony Chachere's Creole Seasoning (to taste)
Instructions

  1. 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. 

  2. 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. 

  3. 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. 

  4. Scramble egg into a small bowl and set aside. 

  5. 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.

  6. Roll the bottom corner over the filling once, and tuck it under filling. Press down the sides of the filling to flatten.

  7. 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.

  8. 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. 

  9. 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.

  10. Place on a wire rack to cool.

Note

You can assemble these crawfish egg rolls ahead of time and fry them up whenever you have a craving!

Keywords: crawfish, crawfish egg rolls, egg rolls, how to make egg rolls, creole seoul
Read it online: https://creoleseoul.com/recipe/crawfish-egg-rolls/
Devin Smith

I’m a homegrown food lover, whom influenced by my mama and MoMo, grew into a self-taught foodmaker. Outside of my day job in tech,, I enjoy developing Cajun/Creole and Asian Fusion recipes, and taking pretty, mouth-watering photos of the food I make. When not in the kitchen, find me binge watching a true crime docuseries or collecting passport stamps across the globe!