Crawfish Spring Rolls With Three - Chili Dipping Sauce

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Total Time
30mins
Prep
20 mins
Cook
10 mins

An appetizing first course from the flavor center of the universe, Louisiana. Courtesy of Chef Mike Fennelly of Mike's on the Avenue, featured in The Louisiana New Garde television series. Eat these gems plain or wrapped inside a lettuce leaf with a little pasta and mint leaves. Either way, dip them in the sauce and savor. If you cannot find crawfish meat, please feel free to substitute shrimp. The nutritional numbers are slightly skewed as you won't be using the entire package of wrappers. Wrap the remaining rounds tightly and refrigerate.

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Ingredients

Nutrition

Directions

  1. To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
  2. Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
  3. Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
  4. Spread filling into a 3/4" x 5" rectangle; fold top of wrapper over and roll one turn.
  5. Fold in sides and complete rolling.
  6. Repeat until all the filling is used.
  7. To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
  8. Add next three ingredients and mix well; set aside.
  9. To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
  10. Drop the spring rolls into hot oil and fry until golden.
  11. Remove to absorbent paper to drain well.
  12. Cut each roll into 3 pieces.
  13. To serve: Divide the sauce into individual bowls.
  14. Place spring rolls on sauce and garnish with carrot strips.