These Cajun crawfish egg rolls are filled with a creamy crawfish and vegetable mixture, wrapped in egg roll wrappers, and baked until a crispy golden brown.
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So I don’t know about you guys, but I have some seriously strong feelings for egg rolls.
Deliciously crisp outside with flavor packed filling, and usually served with some delicious dipping sauce, these little morsels of goodness hold a special place in my heart.
Let’s talk about these Cajun crawfish egg rolls for a second.
Guys, these egg rolls are soooooo good.
Filled with a crawfish etouffee-ish filling, wrapped in spring roll wrappers, and baked until a crispy golden brown, these Cajun crawfish egg rolls are awesome.
And easy. Did I mention they are easy? They take less than an hour to make, and that includes 30 minutes of bake time!
How to make the Cajun crawfish egg rolls
We’re basically going to make a simple crawfish etouffee, mix it with rice and cheese, and roll it up in an egg roll wrapper.
Pretty damn simple.
If you want to start getting ready, buy some of your ingredients here through Amazon. These are affiliate links and I will earn a small commission if you buy through these links. I use these commission to help pay to keep this site running.
Crawfish can be bought at your local or Asian grocery store. If you buy whole crawfish, you will need to peel the tail meat. Save the peels and bodies!! They make an awesome broth.
First, we make the crawfish filling.
Now, the recipe calls for 1/4 cup medium brown roux. If you’ve been following me during this Cajun food month, you pre-made some roux using these step by step instructions. If not, you’re going to need to make the roux.
Don’t worry, it’s easy, just takes another few minutes. Go ahead and check out these instructions, get your roux made and come on back over!
NOTE: if you really don’t want to make your own roux (I highly recommend it), you can buy it here. I can’t attest to the taste or quality of the roux as I always make my own.
With your roux made, it’s really a matter of cooking your veggies, adding the broth and crawfish, and mixing it all together with the rice and cheese.
Once you have your mixture ready, it’s time to roll the egg rolls.
If you’ve never rolled egg rolls before, below is a quick step by step process. I’ve seen the rolling done many different ways, and change it up myself all the time.
NOTE: Ignore the cabbage in the second photo. I originally tried this recipe with cabbage and did not like it. But apparently forgot to photo the rolling process on the non-cabbage egg rolls!
Once they’re all rolled, just pop them in the oven, kick back, and relax for 20-30 minutes.
You can also fry these Cajun crawfish egg rolls. I despise frying in the house because of the smell it leaves, so will bake whenever I get the chance. However, frying will give you a slightly tastier egg roll, because, well, fried food is delicious.
Once your Cajun crawfish egg rolls are done, serve them with a side of Louisiana hot sauce or this tasty spicy remoulade sauce.
If you love egg rolls, you might like these other recipes:
- 15 Egg roll wrappers
- 1/2 lbs. crawfish tails
- 1/4 cup medium brown roux
- 1/2 green pepper
- 1/4 onion
- 1/2 can tomatoes
- 1/2 cup fish broth or other broth
- 3 tbsp. heavy cream
- 3-4 tbsp. Cajun seasoning
- 2 cups pepper jack cheese shredded
- 2 cups white rice cooked
- 2 tbsp. melted butter
- Heat the roux over medium heat, stirring constantly, until it sizzles when water is dropped in.
- Add the onion and green pepper and cook for 1-2 minutes.
- Add the tomatoes and cook for 1 minute.
SLOWLY add the broth and Cajun seasoning and simmer for 5 minutes.
- Add the crawfish and cream and simmer another 5 minutes.
- Remove from heat and mix with the cooked rice and pepper jack cheese.
- Preheat the oven to 400 degrees.
Lay out an egg roll wrapper and roll egg rolls (see process pictures within the post above).
Place egg rolls on a baking sheet, brush with melted butter, and bake for 20-30 minutes, or until golden brown.
- Remove from oven and serve with remoulade sauce.
NOTE: Egg rolls can also be fried. heat oil to 350 degrees and fry until golden brown. Drain on paper towels and serve.