Crawfish Egg Rolls
Crawfish Egg Rolls are crispy, golden bites bursting with savory, Louisiana-inspired flavor. Tender crawfish tails are mixed with sautéed bell peppers, green onions, creamy cheese, and seasoned rice for a rich, flavorful filling. Wrapped in crisp egg roll wrappers and fried to perfection, each bite delivers a satisfying crunch followed by a warm, cheesy center. Perfect for appetizers, parties, or a fun snack, they bring a taste of the Bayou to your table.
Recipe - Iowa #704
Crawfish Egg Rolls
Prep Time40 Minutes
Servings15
Cook Time5 Minutes
0Ingredients
3 Tbs vegetable oil, plus for more frying
3 green onions, sliced
1/2 green bell pepper, seeded and diced
2 Tbs all purpose flour
1/2 cup vegetable broth
2 Tbs heavy cream
1 Tbs Cajun seasoning
1 lb cooked crawfish tails, drained and rinsed
1 1/2 cups Monterey Jack cheese, shredded
1 cup white rice, cooked
15 egg roll wrappers
Directions
- Heat the oil in a skillet over medium heat. Add the onions and bell peppers. Sauté until soft. Add the flour. Stir to coat. While stirring, add the broth, cream and Cajun seasoning. When the liquid begins to thicken, turn the heat to low. Add the crawfish. Stir to combine. Remove from heat. Transfer to a bowl. Stir in the cheese and cooked rice. Let cool completely before assembling the egg rolls.
- Lay an egg roll wrapper on a flat surface in a diamond shape. Lightly brush the edges with water. Add 3 tablespoons of filling to the middle of the wrapper. Fold up the bottom point around the filling. Fold in both sides, and then roll up tightly. Continue with the remaining egg roll wrappers and filling.
- Heat about two inches of oil over medium heat to 350° F. Add the egg rolls in batches. Fry for 2 to 3 minutes per side until golden-brown. Place on a baking sheet lined with paper towels to cool.
Nutritional Information
Per Serving (1): Calories: 200, Fat: 8 g (3 g Saturated Fat), Cholesterol: 55 mg, Sodium: 320 mg, Carbohydrates: 20 g, Fiber: 1 g, Protein: 11 g.
Prep Time
Cook Time
Servings
Directions
- Heat the oil in a skillet over medium heat. Add the onions and bell peppers. Sauté until soft. Add the flour. Stir to coat. While stirring, add the broth, cream and Cajun seasoning. When the liquid begins to thicken, turn the heat to low. Add the crawfish. Stir to combine. Remove from heat. Transfer to a bowl. Stir in the cheese and cooked rice. Let cool completely before assembling the egg rolls.
- Lay an egg roll wrapper on a flat surface in a diamond shape. Lightly brush the edges with water. Add 3 tablespoons of filling to the middle of the wrapper. Fold up the bottom point around the filling. Fold in both sides, and then roll up tightly. Continue with the remaining egg roll wrappers and filling.
- Heat about two inches of oil over medium heat to 350° F. Add the egg rolls in batches. Fry for 2 to 3 minutes per side until golden-brown. Place on a baking sheet lined with paper towels to cool.