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    You are in: Home / Deep-fried / Crawfish Spring Rolls With Three - Chili Dipping Sauce Recipe
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    Crawfish Spring Rolls With Three - Chili Dipping Sauce

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Molly53's Note:

    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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    Units: US | Metric

    Spring Rolls

    • 1 red bell pepper, seeded, de-ribbed and cut into 1/4-inch strips
    • 1 lb crawfish (tail meat)
    • 1 small carrot, peeled and julienned
    • 1/2 cup napa cabbage, julienned
    • 1/4 cup spinach leaves, julienned
    • 3 garlic cloves, peeled and minced
    • 1 celery, julienned
    • 1 tablespoon fresh cilantro, chopped
    • 1/4 cup red onion, minced
    • salt and pepper, to taste
    • 1 lb spring roll wrappers (6-inch to 8-inch rice paper rounds preferred)
    • 4 egg whites, beaten

    Dipping Sauce

    The Rest


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

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    Nutritional Facts for Crawfish Spring Rolls With Three - Chili Dipping Sauce

    Serving Size: 1 (209 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 282.6
    Calories from Fat 16
    Total Fat 1.8 g
    Saturated Fat 0.3 g
    Cholesterol 82.7 mg
    Sodium 1833.6 mg
    Total Carbohydrate 46.9 g
    Dietary Fiber 2.6 g
    Sugars 9.6 g
    Protein 19.2 g

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