Cajun Egg Rolls Recipe

Prepare shrimp

Pat the raw shrimp dry with paper towels and cut into 1/4- to 1/2-inch pieces.

Sear and cook proteins

Heat 1 tablespoon neutral oil in a medium skillet over medium-high heat. Add the andouille sausage (sliced into 1/4-inch rounds or small dice) and cook 2–3 minutes until browned. Add the diced shrimp and sauté 1–2 minutes until shrimp are just opaque. Add the crawfish tails and stir to warm for 30–45 seconds. Remove mixture to a bowl and let cool slightly.

Combine with cream cheese

In a mixing bowl, add the room-temperature cream cheese and beat briefly to soften. Fold in the cooked sausage/shrimp/crawfish mixture, minced garlic, diced red bell pepper, sliced green onions (reserve a small sprinkling for garnish if desired), chopped parsley, lemon juice, Cajun seasoning, hot sauce (if using), salt and pepper. Mix until evenly combined but still slightly chunky. Taste and adjust seasoning.

Chill filling

Transfer the filling to the refrigerator for 15–20 minutes to firm slightly — this makes wrapping easier and prevents leakage during frying.

Set up an assembly station: place a damp kitchen towel on the work surface, a stack of egg roll wrappers under the towel to keep them from drying, a small bowl with the beaten egg mixed with 1 tablespoon water (egg wash), and a plate lined with paper towels for finished egg rolls.

Place one wrapper on the work surface with a corner pointing toward you (diamond orientation). Spoon about 2 tablespoons of the chilled filling onto the lower third of the wrapper, leaving a 1/2-inch border at the edges.

Brush the top edge of the wrapper with egg wash. Fold the bottom corner up over the filling, then fold the left and right corners in tightly toward the center. Roll the wrapper away from you to form a sealed cylinder, finishing with the top corner sealed by the egg wash. Repeat with remaining wrappers and filling (should make about 10–12 egg rolls depending on filling quantity and wrapper size).

Heat 2 cups vegetable oil in a deep, heavy skillet or Dutch oven to 350°F (175°C). If you don’t have a thermometer, heat oil until a small piece of wrapper sizzles and browns in about 30–45 seconds. Work in batches so the oil temperature stays consistent.

Fry the egg rolls seam-side down first for 2½–3 minutes, turning occasionally for even browning, until crisp and golden brown. Use a slotted spoon or tongs to transfer cooked egg rolls to the paper-towel-lined plate to drain. Keep in a single layer; do not stack while hot or they will get soggy.

If baking instead: preheat oven to 425°F (220°C). Brush each rolled egg roll lightly with oil and place seam-side down on a parchment-lined baking sheet. Bake 12–15 minutes, turning halfway, until golden and crisp.

Let the egg rolls rest 2–3 minutes before serving. Garnish with remaining sliced green onions and extra chopped parsley if desired.

Whisk together mayonnaise, creole mustard, hot sauce, lemon juice, paprika and salt in a small bowl. Adjust hot sauce and lemon to taste. Chill until ready to serve.

Serve warm egg rolls with the dipping sauce on the side.