By Marcelle Bienvenu
“The recipe came to me from Hallman Woods, an incredible cook from New Iberia, and I always give him due credit since I wouldn’t have thought to do this with our crawfish.”
Crawfish Spring Rolls
Makes about 10 servings
Ingredients
- 1 cup finely chopped shredded green cabbage
- 1 carrot, cut into matchstick strips
- ¼ cup matchstick strips celery root
- ½ cup matchstick strips red bell pepper
- ½ cup matchstick strips yellow bell pepper
- 2 tablespoons very thinly sliced green onion
- ¼ cup olive oil
- ½ teaspoon minced fresh ginger
- ½ teaspoon minced lime zest
- 1 teaspoon minced garlic
- ¼ teaspoon finely chopped fresh cilantro
- 1 teaspoon soy sauce
- ½ teaspoon rice vinegar
- ⅛ teaspoon ground coriander
- Salt and white pepper, to taste
- ⅛ teaspoon (about 5 to 6 dashes) TABASCO sauce
- 1 pound peeled crawfish tails
- Egg roll or spring roll wrappers
- Egg wash
- Vegetable or peanut oil, for deep-frying
Instructions
- Sauté cabbage, carrot, celery root, bell peppers, and green onion in the olive oil for 1 to 2 minutes, or until just wilted. Remove from the heat, and add ginger, lime zest, garlic, cilantro, soy, vinegar, coriander, salt, white pepper, hot sauce, and crawfish tails. Toss to mix well. Roll up about 1 tablespoon of the mixture in each wrapper, sealing the edges with egg wash. (The rolls can be stored in the freezer at this point.) In a cast-iron skillet, pour oil to a depth of 1 inch; heat over medium-high until 360°. Fry rolls in oil, turning occasionally, until golden brown.
