Crawfish Eggrolls Recipe

Chop crawfish

If whole tails, chop cooked crawfish into bite-sized pieces (roughly 1/4"–1/2"). Set aside.

Sauté aromatics

In a 10" skillet over medium heat, heat 1 tablespoon unsalted butter and 1 teaspoon olive oil until shimmering. Add the diced onion, green bell pepper, and celery. Sauté 4–5 minutes until softened and translucent.

Add garlic and spices

Add the minced garlic, 1 teaspoon Cajun seasoning, 1/2 teaspoon smoked paprika, 1/4 teaspoon dried thyme, 1 teaspoon hot sauce, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook 30–45 seconds until fragrant.

Combine crawfish and rice

Add the chopped crawfish and 1 cup cooked rice to the skillet. Stir to combine and cook 2 minutes to heat through and let flavors meld. Taste and adjust seasoning if needed (add more Cajun seasoning or hot sauce to taste). Remove skillet from heat and stir in shredded pepper jack cheese, 2 tablespoons sliced green onions, and 1 tablespoon chopped parsley. Allow filling to cool slightly (5–8 minutes) so it’s easier to roll.

Make sealing paste

In a small bowl, mix 2 tablespoons all-purpose flour with 2 teaspoons water to form a thick paste. This will be used to seal wrappers.

Position wrapper

Place one egg roll wrapper on a clean work surface with one corner pointing toward you (diamond shape). Keep remaining wrappers covered with a damp towel to prevent drying.

Fill and roll

Spoon about 2 to 3 tablespoons of the crawfish mixture onto the lower third of the wrapper, leaving a 1/2" border at the edges. Fold the bottom corner up over the filling, tuck snugly, then fold left and right corners toward the center. Brush the top corner edge with the flour paste and finish rolling to seal. Repeat with remaining wrappers and filling. You should get about 12 medium eggrolls.

Heat oil

Pour 3 to 4 cups vegetable oil into a deep heavy-bottomed skillet or Dutch oven to a depth of about 1 to 1.5 inches. Heat over medium-high until oil reaches 350°F (175°C). If you don’t have a thermometer, test by dropping a small piece of wrapper in oil — it should sizzle and brown gradually.

Fry eggrolls

Working in batches so you don’t crowd the pan, carefully add 3–4 eggrolls to the hot oil seam-side down. Fry, turning occasionally, until golden brown and crisp, about 3–4 minutes per batch. Adjust heat to maintain 325–350°F as needed so the filling heats through without burning the wrapper.

Drain

Use a slotted spoon to transfer eggrolls to a wire rack or paper-towel-lined plate to drain. Let rest 2 minutes before serving so filling sets slightly.

Whisk together 1/4 cup mayonnaise, 1 teaspoon Creole or Dijon mustard, 1 teaspoon lemon juice, 1/2 teaspoon hot sauce, 1 tablespoon chopped green onion, and 1/8 teaspoon salt until smooth. Taste and adjust hot sauce or lemon as desired. Serve alongside warm eggrolls.