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.