Crawfish Spring Rolls With Three - Chili Dipping Sauce
- Ready In:
- 30mins
- Ingredients:
- 26
- Serves:
-
8-10
ingredients
-
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
- 6 garlic cloves
- 1⁄4 cup sugar
- 3 anaheim chilies
- 2 jalapenos, seeded
- 1⁄4 teaspoon red pepper flakes
- 2 limes, juice of
- 1⁄2 cup fish sauce (Vietnamese fish sauce preferred)
- 1 cup water
- 1 teaspoon white vinegar
-
The Rest
- peanut oil, for frying
- carrot, strips julienned (for garnish)
- red leaf lettuce (optional) or butter lettuce (optional)
- linguine, cooked, drained and cooled (about 8 ounces) (optional)
- of fresh mint, stemmed (optional)
directions
- 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.
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RECIPE SUBMITTED BY
Molly53
United States