How To Make Crawfish Egg Rolls

The crispy crawfish egg rolls are made with a creamy, spicy crawfish and vegetable mixture (similar to etouffee), rolled in an egg roll wrapper then fried to a squeamish, crispy, golden brown. Served with my amazing Cajun remoulade sauce, these Cajun style egg rolls are absolute perfection.

Deliciously crisp outside with flavor packed filling, and served dipped in this Cajun remoulade sauce, these crawfish egg rolls hold a special place in my heart.

The filling reminds me of this crawfish etouffee I used to get at this little restaurant in downtown Dallas many years ago. I was and so in beloved with that place, it was 1 of my showtime experiences with learning to enjoy food eating by  yourself.

I've always loved the flavors of etouffee, which is why I've also created this craven etouffee, too equally this crawfish pie, which is essentially filled with crawfish etouffee.

Then I figured, why not stuff it in an egg roll? I tried them baked and fried, and decided fried definitely was better. Even so, I did include some instructions for blistering below if you prefer to practise information technology that fashion.

And if you're celebrating Mardi Gras, make it a party with all of these Cajun style recipes!

• Crawfish gumbo
• Crawfish boil
• Jalapeno Hush Puppies
• Fried Alligator Bites
• Jambalaya Risotto
• Crispy Cajun Wings
• Instant Pot Gumbo
• Crawfish Bisque
• Muddied Rice
• Seafood Gumbo
• New Orleans BBQ Shrimp

Ingredients

The full list of ingredients and amounts can exist found in the recipe carte du jour at the bottom of the post.

You lot can typically buy crawfish tail meat without having to buy the whole crawfish. The only identify I am able to buy it at present (my favorite market place closed downwards, sadly) is Walmart in the frozen seafood section.

Yous can likewise gild it online or buy fresh, whole crawfish during crawfish season (and so you'll accept to beat the crawfish and remove the tail meat for this recipe).

For the fish stock, you can utilize fish stock, shrimp stock, lobster stock, or any other seafood stock. You tin can also just use chicken stock if you'd prefer.

I similar to use pepperjack cheese because it adds a little kick and it melts very nicely. However, y'all can add any other meltable cheese.

I have been using this Tony Chacheres Creole seasoning for many years to flavor my Cajun dishes. It works smashing, but I have recently started making my ain and have fallen in love with homemade versions. Brand your own Cajun seasoning .

Step Past Step Instructions

Heat the flour and oil in a skillet over medium depression oestrus. Stir continuously until it reaches a medium chocolate-brown color, almost 7-10 minutes.

If you desire t0 larn more well-nigh the steps for making a roux, check out this post on how to make a roux.

Also, because roux takes some effort to make, I highly recommended making a double batch and freezing information technology. Only remove half of it from the skillet before adding the peppers and onions.

Add together the diced onion and green pepper and cook for 1 minute.

Add the tomatoes and cook another infinitesimal.

VERY SLOWLY cascade in the fish goop, while whisking constantly, and bring to a simmer for 5 minutes. Information technology'south key to pour slowly to avoid lumps from forming.

Add the Cajun seasoning, crawfish and foam and simmer until thickened, about iii-5 minutes.

While the mixture is simmering, add the cooked rice and shredded pepper jack cheese to a big basin.

Pour the crawfish mixture into the bowl and mix to combine. You can make your egg rolls right away, but the mixture is slightly easier to deal with if you refrigerate it for an hour or two.

Lay an egg gyre wrapper on a flat countertop or surface and folder up the bottom about one inch.

Identify ii tablespoons of the mixture right above the binder upwards corner (towards the lesser).

Fold the right and left corners in towards the middle.

Roll the egg roll all the way, leaving 1 inch free at the pinnacle.

Lightly moisture the free corner at the top with h2o and press onto the egg ringlet to seal it.

Continue with all remaining egg rolls until all the mixture has been used.

Estrus about ii inches of oil over medium estrus to 350F degrees in Dutch oven or high sided cast iron skillet. I adopt cast iron as the pot retains information technology's heat ameliorate.

Once the oil is heated to 350 degrees, add 4-5 egg rolls (being careful not to overcrowd the pan and so the oil temperature doesn't come down as well much) and fry for almost 2-3 minutes per side, until they are golden brown.

Remove and place on a wire rack over paper towels to permit any excess grease drain off.

Like I said higher up, I love these egg rolls served with Remoulade sauce, only they are as well peachy served with this cherry gravy (New Orleans manner).

How to Make Baked Egg Rolls

If you prefer to broil the egg rolls instead, preheat the oven to 400F degrees.

Brush the tops of the egg rolls with butter and bake for 20-30 minutes, until they plow golden brown.

Skilful Tips

1. Use a thermometer (I love the Thermapen ) to make sure the oil stays at 350 degrees.
2. It is easier to curlicue the egg rolls if the filling has been chilled for i-2 hours. It becomes thicker and slightly easier to handle.
3. Dampen the border of the egg ringlet wrapper to make sure it sticks.
4. You tin can make the mixture up to three days in advance. Store it in a covered container in the refrigerator until set to employ.

You tin can alsofreeze the egg rolls for use in the future. Flash freeze them (place directly on a baking canvass in the freezer for three hours), so store in an airtight freezer bag or container for up to i month.

If youbake them from frozen, add 10 minutes to the melt time.

Did you lot make these crawfish egg rolls? Charge per unit the recipe and leave a comment beneath to let me know how they turned out!

Don't forget to bank check out the Crawfish Egg Ringlet Story!

• ▢ 15 Egg coil wrappers
• ▢ ⅛ cup cooking oil
• ▢ ⅛ loving cup flour
• ▢ ¼ onion
• ▢ ½ green pepper
• ▢ ½ tin can diced tomatoes
• ▢ ½ cup fish broth
• ▢ ½ pound crawfish tails
• ▢ two tablespoons heavy foam
• ▢ ane tablespoon Cajun seasoning
• ▢ 2 cups pepper jack cheese shredded
• ▢ ii cups white rice cooked

Melt Mode Prevent your screen from going nighttime

• Rut the flour and oil in a skillet over medium depression estrus. Stir continuously until it reaches a medium brown colour, about 7-x minutes.

• Add the onion and greenish pepper and melt for 1 minute.

• Add the tomatoes and melt for 1 minute.

• VERY SLOWLY cascade in the fish broth, while whisking constantly, and bring to a simmer for 5 minutes. It's key to pour slowly to avoid lumps from forming.

• Add together the Cajun seasoning, crawfish and cream and simmer until thickened, about 3-5 minutes.

• While the mixture is simmering, add together the cooked rice and shredded pepper jack cheese to a large bowl.

• Pour the crawfish mixture into the bowl and mix to combine.

• Lay an egg roll wrapper on a flat countertop or surface and folder up the bottom nigh i inch.

  **come across post above for pace by stride photos.

• Place ii tablespoons of the mixture right above the folder up corner (towards the bottom).

• Fold the right and left corners in towards the heart, then roll the egg roll all the manner, leaving one inch free at the peak.

• Lightly wet the free corner at the top with water and press onto the egg coil to seal it. Continue with all remaining egg rolls until all the mixture has been used.

• Heat nearly ii inches of oil over medium heat to 350F degrees in Dutch oven or loftier sided bandage fe skillet. I prefer cast atomic number 26 every bit the pot retains it'southward oestrus better.

• In one case the oil is heated to 350 degrees, add 4-v egg rolls (begin careful not to overcrowd the pan so the oil temperature doesn't come down besides much) and fry for most 2-3 minutes per side, until they are gilt brown.

• Remove and place on a wire rack over paper towels to let any backlog grease drain off.

1. Use a thermometer (I dearest the Thermapen ) to brand certain the oil stays at 350 degrees.
2. It is easier to roll the egg rolls if the filling has been chilled for i-two hours. It becomes thicker and slightly easier to handle.
3. Dampen the border of the egg gyre wrapper to make sure it sticks.
4. Y'all can make the mixture up to 3 days in accelerate. Shop it in a covered container in the refrigerator until ready to apply.

Yous can alsofreeze the egg rolls for apply in the future. Flash freeze them (identify directly on a baking sheet in the freezer for 3 hours), so store in an closed freezer handbag or container for up to one month.

If youbake them from frozen, add 10 minutes to the melt time.

Serving: 1 egg roll | Calories: 167 kcal | Carbohydrates: 21 g | Protein: 5 thou | Fat: 7 thousand | Saturated Fat: 4 k | Cholesterol: 21 mg | Sodium: 163 mg | Potassium: 57 mg | Fiber: 1 g | Sugar: i k | Vitamin A: 376 IU | Vitamin C: 2 mg | Calcium: 97 mg | Iron: one mg

Source: https://www.wenthere8this.com/cajun-crawfish-egg-rolls/

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