Crawfish Rolls Recipe by Paula Deen

Level: Easy

Time: 25 MINUTES

1 ratings


  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 shallot, diced
  • 2 tablespoons butter
  • 2 lbs crawfish tails
  • 1 tablespoon Cajun seasoning
  • 2 cups spinach, raw
  • 1 1/2 cups white cheddar cheese, shredded
  • 1 cup black beans
  • 1 cup sweet corn
  • 1 package spring roll wrappers
  • egg, for egg wash, for spring rolls
  • 1 cup cornstarch
  • oil, for frying


Sweat the garlic, bell peppers and shallots together in a medium saute pan over medium heat with the butter. Add the crawfish tails and Cajun seasoning. Cook until the tails turn pink and become opaque. Remove from the heat and let cool into a mixing bowl. Once cooled, mix in the spinach, white cheddar, corn and black beans.

In a heavy-bottomed, straight-sided, medium saute pan, add enough oil to reach at least 1-inch up the sides. Heat over medium-high heat.

Place 2 ounces of the mixture in the middle of a spring roll wrapper. Egg wash the edges and dredge in cornstarch. Fry in batches until golden brown, 5 to 6 minutes. Remove from the oil and enjoy.

Crawfish Rolls


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1 Review

anne hess
anne hess 12/26/2016
I'm going out to

I'm going out to get me some crawdads!!!!

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