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Cajun Crawfish and Sausage Egg Rolls

These crispy Cajun Crawfish and Sausage Egg Rolls are packed with flavor and are perfect for busy weeknights or festive gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: Cajun
Calories: 250
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 pound crawfish tails, cooked and shelled Can use frozen if fresh isn't available.
  • ½ pound Cajun sausage, sliced Andouille sausage brings the best flavor.
  • 1 cup shredded cabbage
  • ½ cup green onions, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon Cajun seasoning Add more if you want extra spice!
  • Oil for frying Use vegetable or canola oil.
For serving
  • Lemon wedges For serving.

Method
 

Preparation
  1. In a large skillet, heat a drizzle of oil over medium heat. Toss in the minced garlic and sauté until fragrant.
  2. Add the sliced sausage and cook until browned.
  3. Stir in the crawfish, shredded cabbage, green onions, and Cajun seasoning. Cook for about 5 minutes until heated through and well combined.
Assembly
  1. Let the filling cool slightly. Take an eggroll wrapper, place a generous spoonful of the filling in the center, fold up the bottom, tuck in the sides, and roll tightly. Seal the edges with a dab of water.
Frying
  1. Heat a pot of oil over medium-high heat (about 350°F). Carefully add a few egg rolls at a time and fry for about 3-4 minutes on each side, or until golden brown and crispy.
  2. Use a slotted spoon to remove them and place on a paper-towel-lined plate to soak up extra oil.
Serving
  1. Squeeze lemon over egg rolls or serve with your favorite dipping sauce.

Notes

Make ahead by preparing the filling and storing it in the fridge. Assemble egg rolls just before frying. For a healthier option, brush egg rolls with oil and bake at 425°F for about 15-20 minutes, flipping halfway through.