Cajun Crawfish Egg Rolls

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!

Crawfish Eggrolls

  • Servings: 6-12
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

These delicious crawfish egg rolls are the perfect combination of Asian and Cajun cuisine in one bite!

Ingredients

  • 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

Directions

Start by making a roux. Add the oil to a heavy skillet over medium-high heat. Add the flour. Stir constantly for 10 to 15 minutes until the roux reaches a dark peanut butter color. Add the green onions, bell pepper, and celery. Stir well to coat with the roux and continue cooking for 10 minutes until the peppers and celery have softened. Stir until vegetables are soft. Add the crawfish tails and stir thoroughly until blended, and add Tony’s seasoning and hot sauce. Cook for about 5 minutes. Cover the wonton wrappers with a damp paper towel and warm for 30 seconds in the microwave. Place a spoonful of the filling onto the center of the wrapper. Brush edges of the wrapper with egg wash. Fold in the side corners of the wrapper, then roll tightly. Heat the oil to 350 degrees in a large pot. Place 3 rolls at a time into the oil and deep fry for 3 to 5 minutes or until the wrappers are golden and crispy.

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