Ingredients:
1 cup cooked crawfish tails or shrimp, chopped
1/2 cup andouille sausage, diced
1/2 cup shredded cheddar cheese
1/4 cup diced red bell pepper
1/4 cup diced red onion
1/2 cup cooked rice
1 tbsp Cajun seasoning
1 tbsp chopped parsley
6–8 egg roll wrappers
Water (for sealing)
Vegetable oil (for frying)
Cheese sauce or spicy ranch (for dipping)
Instructions:
In a large bowl, mix crawfish or shrimp, sausage, cheddar cheese, bell pepper, red onion, rice, Cajun seasoning, and parsley.
Lay an egg roll wrapper on a flat surface, add 2–3 tablespoons of filling in the center, and roll tightly, sealing the edges with water.
Heat vegetable oil to 350°F (175°C) and fry egg rolls in batches until golden brown and crispy, about 3–4 minutes.
Drain on paper towels and serve hot with cheese sauce or spicy ranch for dipping.
