crawfish egg roll

These crawfish egg rolls are stuffed with Cajun favorites; crawfish, the Holy Trinity, and Tony Chachere’s. This fusion of flavor by Creole For The Soul is sure to be an instant hit with your friends and family.

Ingredients

1 Pound Crawfish Tails, Peeled

1/2 Cup Tony’s Instant Roux Mix

5 Green Onions, Diced

1 Red Bell Pepper, Diced

1 Stalk Celery, Diced

2 Cups Cabbage, Shredded

2 Cups Pepper Cheddar Cheese, Shredded

2 Tablespoons Tony’s Original Creole Seasoning

1 Teaspoon Hot Sauce

1 Package Large Wonton or Egg Roll Wrappers

1 Egg, Beaten with a Tablespoon of Water

4 Cups Canola or Peanut Oil for Deep Frying

Directions

Start by making a roux with Tony’s Instant Roux Mix.
Stir constantly for 10-15 minutes until the roux reaches a dark peanut butter color.
Add the green onions, bell pepper and celery. Stir well to coat and until vegetables are soft (about 10 minutes).
Add crawfish tails and stir thoroughly until blended, and add Tony’s Original Creole Seasoning and hot sauce.
Cook for about 5 minutes.
Cover the wonton wrappers with a damp paper towel and warm for 30 seconds in the microwave.
Place a spoonful of filling onto the center of the wrapper.
Brush edges of the wrapper with egg wash. Fold in the side corners of the wrapper, then roll tightly.
Heat oil to 350°F in a large pot.
Place 3 rolls at a time in to the heated oil and deep fry for 3-5 minutes or until the wrappers are golden and crispy.