Crawfish Spring Rolls With Three - Chili Dipping Sauce Recipe

Name: Crawfish Spring Rolls With Three - Chili Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
["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."]

567

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: 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, and more.

Yes, Crawfish Spring Rolls With Three - Chili Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crawfish Spring Rolls With Three - Chili Dipping Sauce

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