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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:
Crispy Crawfish Egg Rolls
- Heat the butter and oil in a skillet over medium low heat. Stir continuously until it reaches a medium brown color, about 7-10 minutes.
- Add the onion and green pepper and cook for 1 minute.
- Add the tomatoes and cook for 1 minute.
- VERY SLOWLY pour in the fish broth, while whisking constantly, and bring to a simmer for 5 minutes. It's key to pour slowly to avoid lumps from forming.
- Add the Cajun seasoning, crawfish and cream and simmer until thickened, about 3-5 minutes.
- While the mixture is simmering, add the cooked rice and shredded pepper jack cheese to a large bowl.
- Pour the crawfish mixture into the bowl and mix to combine.
- Lay an egg roll wrapper on a flat countertop or surface and folder up the bottom about one inch.**see post above for step by step photos.
- Place 2 tablespoons of the mixture right above the folder up corner (towards the bottom).
- Fold the right and left corners in towards the middle, then roll the egg roll all the way, leaving 1 inch free at the top.
- Lightly wet the free corner at the top with water and press onto the egg roll to seal it. Continue with all remaining egg rolls until all the mixture has been used.
- Heat about 2 inches of oil over medium heat to 350F degrees in Dutch oven or high sided cast iron skillet. I prefer cast iron as the pot retains it's heat better.
- Once the oil is heated to 350 degrees, add 4-5 egg rolls (begin careful not to overcrowd the pan so the oil temperature doesn't come down too much) and fry for about 2-3 minutes per side, until they are golden brown.
- Remove and place on a wire rack over paper towels to let any excess grease drain off.
- Use a thermometer (I love the Thermapen) to make sure the oil stays at 350 degrees.
- It is easier to roll the egg rolls if the filling has been chilled for 1-2 hours. It becomes thicker and slightly easier to handle.
- Dampen the edge of the egg roll wrapper to make sure it sticks.
- You can make the mixture up to 3 days in advance. Store it in a covered container in the fridge until ready to use.