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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1012 |
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This is another time I mixed Cajun with Asian. I usually make a dozen before a game. Ingredients:
1 cup finely shredded green cabbage |
1 carrot, shredded |
1/4 cup shredded celery root |
1/2 cup shredded red bell pepper |
1/2 cup shredded yellow bell pepper |
2 tablespoons very thinly sliced scallion |
1/4 cup olive oil |
1/2 teaspoon ginger spice |
1/2 teaspoon minced lime zest |
1 teaspoon minced garlic |
1/4 teaspoon finely chopped cilantro |
1 teaspoon soy sauce |
1/8 teaspoon ground coriander |
salt and white pepper to taste |
tabasco to taste |
1 pound crawfish tails |
egg roll wrappers |
1 egg beaten with 1 tablespoon water |
vegetable or peanut oil for deep-frying |
Directions:
1. Saute the cabbage, carrots, celery root, bell peppers and scallions in the olive oil for 1 to 2 minutes, or until just wilted. Remove from the heat and add the ginger, lime zest, garlic, cilantro, soy, coriander, salt, pepper, Tabasco and crawfish tails. Toss to mix well.
2. Roll about 1 tablespoon of the mixture in a wrapper, sealing the edges with egg wash. (The rolls can be stored in the freezer at this point.) Fry in hot oil (around 375 degrees) until golden brown.
3. I have found that equal parts Creole mustard and red pepper jelly makes a great sauce for dipping.
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