My freezer stays stocked with crawfish tails. They’re so versatile and a staple in Cajun and Creole cuisine. As I was looking for new ways to use them, I decided to try my hand at making some egg rolls.
As with traditional Cajun dishes, I started it off with the holy trinity of vegetables – red onion, bell pepper, and celery, except I used Chinese celery. Chinese celery stalks are thin, hollow, more crunchy, and have a stronger flavor than American celery.
Once the crawfish tails are added to the vegetable mixture with Cajun spices, I start to get really excited as my nose sensed that all familiar and unique Cajun aroma. Before putting them in the wrapping, I folded a beaten raw egg into the crawfish mixture to help with binding.
Egg roll wrapping is more of an art form than I anticipated, but by the time I got to my sixth one I got the hang of the technique….I think. I wanted them to be gooey so I added some shredded sharp cheddar cheese!
Frying the egg rolls took about 2-3 minutes to get golden brown. Quick and easy appetizer that I PROMISE will be an instant crowd favorite!
These delicious crawfish egg rolls are the perfect combination of Asian and Cajun cuisine in one bite!
- 1 pound peeled crawfish tails
- 1/4 cup vegetable oil
- 1/4 cup flour
- 5 green onions, diced
- 1 red bell pepper, diced
- 1 stalk celery, diced
- 2 cups shredded cabbage
- 2 cups pepper cheddar cheese, shredded
- 2 tablespoons Tony Chachere’s Original Cajun seasoning
- 1 teaspoon hot sauce
- 1 package large wonton or egg roll wrappers
- 1 egg, beaten with a tablespoon of water
- 4 cups canola or peanut oil for deep frying