Crawfish Spring Roll

Name: Crawfish Spring Roll
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Vietnamese, Asian
Ingredients: 118 milliliters thin-sliced collard greens; 454 grams cooked crawfish tails; 1 Tbsp Creole mustard; 59 milliliters diced cucumber; 6 spring roll or eggroll wrappers; 1 Tbsp minced garlic; 1 Tbsp minced green onions; 1 teaspoon equal parts salt and ground white pepper; 1 Juice of lemon; 237 milliliters mayonnaise; 59 milliliters daikon sprouts or mung beans; 59 milliliters diced red onion; 113 grams cooked pork belly or bacon, shredded; 1 teaspoon seafood seasoning, such as Old Bay; 2 liters vegetable oil; 237 milliliters shredded raw cabbage (napa or white); 59 milliliters prepared slurry (equal parts water and cornstarch) well mixed

Crawfish Spring Roll

Need a dairy free hor d'oeuvre? Crawfish Spring Roll could be an excellent recipe to try. This recipe covers 16% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 8g of protein, 354g of fat, and a total of 3161 calories. This recipe serves 6. From preparation to the plate, this recipe takes roughly 1 hour and 5 minutes. This recipe is typical of Vietnamese cuisine. Head to the store and pick up thin- collard greens, pork belly, creole mustard, and a few other things to make it today. It will be a hit at your Spring event.

Instructions

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Collard Greens

Crawfish

Cucumber

Cabbage

Sprouts

Onion

Pork

Equipment you will use

Bowl

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.

Ingredients you will need

Roll

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.

Ingredients you will need

Aioli

Cooking Oil

Equipment you will use

Paper Towels

Equipment

Sauce Pan

Bowl

Paper Towels

Ingredients

Servings:

118milliliters

thin-sliced collard greens 454grams

cooked crawfish tails 1Tbsp

Creole mustard 59milliliters

diced cucumber 6

spring roll or eggroll wrappers 1Tbsp

minced garlic 1Tbsp

minced green onions 1teaspoon

equal parts salt and ground white pepper 1

Juice of lemon 237milliliters

mayonnaise 59milliliters

daikon sprouts or mung beans 59milliliters

diced red onion 113grams

cooked pork belly or bacon, shredded 1teaspoon

seafood seasoning, such as Old Bay 2liters

vegetable oil 237milliliters

shredded raw cabbage (napa or white)59milliliters

prepared slurry (equal parts water and cornstarch) well mixed

Recommended wine: Chardonnay, Gruener Veltliner, Muscadet, Pinot Grigio, Riesling, Sparkling Wine

Crawfish on the menu? Try pairing with Chardonnay, Gruener Veltliner, and Muscadet. Though different seafoods can certainly call for different wines, generally a crisp, light-bodied white wine or a sparkling white wine will do the trick and not drown out any subtle flavors. The Antica Chardonnay (Mountain Select) with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.