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1
For the aioli: In a bowl, whisk together the mayo, garlic, mustard, green onions, seafood seasoning and lemon juice.
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2
Blend until mixed well.
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3
Refrigerate until serving.
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4
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.
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5
In a bowl, mix the cabbage, collard greens, cucumber, onions and sprouts.
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6
Season with the salt and pepper, and then blend with the crawfish and pork.
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7
Again, mix together.
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8
After mixing the filling, place the wrappers on a dry counter with points at 12, 3, 6 and 9 o'clock, forming a diamond.
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9
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.
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10
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.
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11
Once the three points have been sealed, roll tightly from the bottom to top, and repeat the process with the remaining rolls.
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12
Next, place the rolls in the refrigerator for 30 minutes to help seal.
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13
After refrigerating, place in the fryer and cook until golden brown, 4 to 5 minutes, then remove from the oil.
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14
Allow to dry over paper towels, then slice in half and serve with the aioli.
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15
Chef's Note: Garnish with fried spinach, collard greens or salad.
