Hey y'all! You absolutely have to try this one! My Crawfish Eggrolls are crispy and crunchy on the outside and bursting with a luscious, cheesy crawfish cream sauce on the inside. They're the perfect blend of Southern comfort and Asian flair. Let's get cooking!
Ingredients
- 1 yellow onion, finely diced
- 1 red bell pepper, finely diced
- 3 cloves garlic, minced
- 3 Tbsp. butter
- 1 and 1/2 Tbsp. all-purpose flour
- 1/3 cup white wine
- 1 cup heavy cream
- Boudreaux's Backyard Lil’ Bit Better Creole Seasoning
- 1/2 bunch green onions, thinly sliced
- 1 lb. crawfish tails
- 8 oz. Colby Jack cheese, shredded
- 8 oz. mozzarella cheese, shredded
- Eggroll wrappers
- 1 egg, beaten
Directions
- Sauté the Good Stuff: Toss that diced onion and bell pepper into a hot pan and sauté until they start to soften up. Throw in the garlic and let it get nice and fragrant.
- Butter It Up: Add the butter and let it melt into the veggies. Stir in the flour and cook for about 5 minutes, stirring often to make a lovely little roux.
- Get Saucy: Deglaze the pan with white wine (fancy, right?), then pour in the heavy cream. Season it up with Creole seasoning to your heart's content.
- Add the Stars: Mix in the green onions and crawfish tails. Take it off the heat and let it cool down a bit before folding in the Colby Jack and mozzarella cheese.
- Wrap It Up: Brush each eggroll wrapper with egg wash, add a generous scoop of the crawfish mixture, and wrap 'em up nice and tight.
- Fry Time: Heat your oil to 350 degrees and fry those bad boys until they're golden brown and crispy.
Serve hot and watch these Crawfish Eggrolls disappear in no time. Enjoy, y'all!
