Cajun Crawfish or Shrimp Egg Rolls with Cheddar and Andouille

Instructions

1. Prepare the filling. In a large mixing bowl, combine the chopped crawfish or shrimp, diced andouille sausage, shredded cheddar cheese, diced red bell pepper, diced red onion, cooked rice, Cajun seasoning, and chopped parsley. Mix well until everything is evenly incorporated. This mixture should be flavorful and well-seasoned.
2. Prepare the egg roll wrappers. Lay an egg roll wrapper on a flat surface, with one corner pointing towards you like a diamond shape. Spoon 2–3 tablespoons of the filling mixture onto the center of the wrapper.
3. Roll the egg rolls. Carefully fold in the sides of the wrapper, then roll it tightly from the bottom corner up to the top corner, sealing the edges with a little water to ensure the filling stays inside. Repeat with the remaining wrappers and filling. Be careful not to overfill the wrappers, as this can cause them to burst during frying.
4. Fry the egg rolls. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C). Fry the egg rolls in batches, being careful not to overcrowd the pan. Fry for about 3–4 minutes, or until the egg rolls are golden brown and crispy on all sides. Use tongs to turn the egg rolls occasionally for even frying.
5. Drain and serve. Remove the egg rolls from the oil and drain them on paper towels to remove excess oil. Serve hot with cheese sauce or spicy ranch for dipping. These egg rolls are best enjoyed fresh and crispy!

Serving Notes

These Cajun egg rolls are perfect for serving as an appetizer or snack. They’re great for parties, game days, or casual gatherings. Pair them with a refreshing dip like spicy ranch or cheese sauce to enhance the flavors. Leftovers can be stored in an airtight container for a day or two, but they are best enjoyed immediately for that crispy crunch!

Prep Time: 15 minutes  |  Cook Time: 10–15 minutes  |  Total Time: 30 minutes

Servings: 6–8 egg rolls  |  Calories: Approx. 250 kcal per egg roll