Ingredients
Filling:
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1 cup cooked crawfish tails or shrimp, chopped
Use fresh or thawed frozen seafood; shrimp is a great alternative if crawfish isn’t available. -
1/2 cup andouille sausage, diced
Provides smoky, spicy flavor; substitute with chorizo or spicy kielbasa if needed. -
1/2 cup shredded cheddar cheese
Adds melty richness and ties the filling together. -
1/4 cup diced red bell pepper
For color, crunch, and mild sweetness. -
1/4 cup diced red onion
Provides sharpness and aromatics. -
1/2 cup cooked rice
Gives body to the filling and helps absorb juices. -
1 tbsp Cajun seasoning
Use store-bought or homemade blends containing paprika, cayenne, garlic, and thyme. -
1 tbsp chopped parsley
Freshness and color to brighten the mix.
Assembly & Cooking:
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6–8 egg roll wrappers
Square, not round; thawed if frozen. -
Water, for sealing the edges
Use your fingers to dab along the edges for a tight seal. -
Vegetable oil, for frying
Canola or peanut oil work well due to their high smoke points.
Dipping Sauce Options:
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Spicy ranch
-
Cheese sauce
-
Remoulade
-
Cajun aioli
Instructions
1. Prepare the Filling:
In a mixing bowl, combine:
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Chopped crawfish tails or shrimp
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Diced andouille sausage
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Shredded cheddar
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Red bell pepper and red onion
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Cooked rice
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Cajun seasoning
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Fresh parsley
Mix everything until evenly combined. Taste and adjust seasoning as needed—more Cajun spice if you want more heat, or a pinch of salt if your sausage is mild.
2. Assemble the Egg Rolls:
Lay an egg roll wrapper on a clean surface in a diamond shape (corner facing you). Add 2–3 tablespoons of filling near the center.
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Fold the bottom corner over the filling.
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Fold in the left and right corners tightly.
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Roll it toward the top corner, tucking in as you go.
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Seal the top corner with a dab of water.
Repeat with remaining wrappers and filling. You should end up with 6–8 egg rolls, depending on how full you make them.
3. Heat the Oil:
In a deep skillet or fryer, heat 2 inches of vegetable oil to 350°F (175°C). You can also use a thermometer to ensure consistency.
4. Fry the Egg Rolls:
Working in batches, carefully place the egg rolls into the hot oil seam-side down. Fry for 2–3 minutes per side, or until golden brown and crispy.
Remove and drain on a paper towel-lined plate.
5. Serve with Dipping Sauce:
Serve hot with your preferred dipping sauces—spicy ranch, cheese sauce, or a classic Cajun remoulade.
Notes
The moisture level of the filling is important—too wet and your egg rolls may burst or become soggy. Use cooked rice to absorb excess juices, and avoid overfilling. If your crawfish or shrimp are particularly juicy, pat them dry before mixing.
The oil temperature is equally critical. Too hot, and the wrappers burn before the insides heat through. Too cold, and they absorb too much oil. Keep it around 350°F and don’t overcrowd the pan.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
Nutrition
- Calories: 220
- Sugar: 1g
- Sodium: 490mg
- Fat: 12g
- Carbohydrates: 18g
- Protein: 10g