In a large bowl, combine crawfish tails or shrimp, diced andouille sausage, shredded cheddar cheese, diced red bell pepper, red onion, cooked rice, Cajun seasoning, and chopped parsley. Mix thoroughly.

Lay an egg roll wrapper in a diamond shape and spoon 2–3 tablespoons of filling into the center. Fold the bottom corner over the filling and tuck in the sides, rolling tightly to secure. Use water to moisten edges and seal.

In a deep skillet or fryer, heat vegetable oil to 350°F. Use a thermometer for accuracy. Wait until the oil shimmers before frying.

Carefully place the assembled egg rolls into the hot oil in small batches. Fry for 2–3 minutes until golden brown and crispy. Drain on paper towels.

Serve warm with dipping sauces like spicy ranch or Cajun remoulade.