Crawfish Spring Rolls With Three Chili Dipping Sauce Recipes

Steps:

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

Steps:

• Mix Creole mustard with the mayonnaise to taste.
• Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
• Refrigerate for about 1 hour.

Steps:

• Dip rice paper into warm water to soften. Lay out on a damp towel. Arrange a few sprouts, carrots, cabbage, red peppers on the lower bottom of the rice paper. Fold right and left sides over filling and roll up tightly. Place seam side down on serving platter.
• In a bowl combine all of the ingredients. Let stand at room temperature before serving or store in the refrigerator.

Steps:

• In a mixing bowl, combine crawfish tails, celery and green onions and set aside.
• In a smaller bowl, mix mayonnaise, lemon juice, mustard and dill weed. Pour this dressing over the crawfish.
• Toss lightly to coat everything, cover and chill for 30 minutes for flavors to meld.
• To serve, toast rolls and add a little salt and pepper to the crawfish if needed. Divide filling among rolls and serve.

Steps:

• For the aioli: In a bowl, whisk together the mayo, garlic, mustard, green onions, seafood seasoning and lemon juice. Blend until mixed well. Refrigerate until serving. For the spring rolls: Place the oil in a 1-gallon thick-bottomed saucepan and heat to 350 degrees F. Reduce the heat and hold at 350 degrees F until cooking.
• In a bowl, mix the cabbage, collard greens, cucumber, onions and sprouts. Season with the salt and pepper, and then blend with the crawfish and pork. Again, mix together.
• After mixing the filling, place the wrappers on a dry counter with points at 12, 3, 6 and 9 o'clock, forming a diamond. After laying out the wrappers, lightly brush the edges with the prepared slurry, then place 1/6 of the filling in the center of the wrapper.
• Next, bring the bottom point over the filling and press the tip down to seal the 6 o'clock point, then repeat with 3 and 9 o'clock point and again seal. Once the three points have been sealed, roll tightly from the bottom to top, and repeat the process with the remaining rolls. Next, place the rolls in the refrigerator for 30 minutes to help seal.
• After refrigerating, place in the fryer and cook until golden brown, 4 to 5 minutes, then remove from the oil. Allow to dry over paper towels, then slice in half and serve with the aioli.

Steps:

• Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
• In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
• One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
• To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
• Lay 2 pieces of shrimp on top, then tuck and roll it over again.
• Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
• To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
• Serve the shrimp rolls with the sweet chili dipping sauce.