Crawfish Spring Rolls With Three Chili Dipping Sauce Recipes

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CRAWFISH SPRING ROLL



Crawfish Spring Roll image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 1h5m

Yield 6 rolls

Number Of Ingredients 17

1 cup mayonnaise
1 tablespoon minced garlic
1 tablespoon Creole mustard
1 tablespoon minced green onions
1 teaspoon seafood seasoning, such as Old Bay
Juice of 1 lemon
2 quarts vegetable oil
1 cup shredded raw cabbage (napa or white)
1/2 cup thin-sliced collard greens
1/4 cup small-diced cucumber
1/4 cup small-diced red onion
1/4 cup daikon sprouts or mung beans
1 teaspoon equal parts salt and ground white pepper
1 pound cooked crawfish tails
4 ounces cooked pork belly or bacon, shredded
6 spring roll or eggroll wrappers
1/4 cup prepared slurry (equal parts water and cornstarch) well mixed

Steps:

  • For the aioli: In a bowl, whisk together the mayo, garlic, mustard, green onions, seafood seasoning and lemon juice. Blend until mixed well. Refrigerate until serving. 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.
  • 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.
  • 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.
  • 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.

VIETNAMESE SHRIMP ROLLS WITH SWEET CHILI DIPPING SAUCE



Vietnamese Shrimp Rolls With Sweet Chili Dipping Sauce image

Authentic and addictive. These work great as an appetizer for an Asian meal. The beet turns the noodles a beautiful pink color. *Note - You might want to wear kitchen gloves when you cut up the beet so your hands don't get stained!

Provided by LifeIsGood

Categories     Vietnamese

Time 1h30m

Yield 20 rolls

Number Of Ingredients 23

3 ounces vietnamese cellophane noodles, cooked according to pkg. directions
2 cups bean sprouts
2 carrots, thinly sliced
1 large beet, thinly sliced
1 fresh red chili pepper, cut into circles
1/4 cup fresh cilantro, chopped
3/4 cup salted peanuts, chopped
2 teaspoons sesame oil
1 lime, juice of
sea salt & freshly ground black pepper, to taste
1 teaspoon sugar
20 (8 inch) round rice paper sheets
20 cooked medium shrimp, tails off, halved lengthwise
40 mint leaves
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 lime, juice of
1 teaspoon garlic, minced
1 teaspoon sambal oelek (red chili paste)
2 tablespoons grated carrots
2 tablespoons grated daikon radishes

Steps:

  • Put the cooked cellophane noodles, veggies, cilantro and peanuts in a bowl and toss with the sesame oil and lime juice. Season with the salt and pepper to taste.
  • In a large shallow bowl, dilute the sugar in 3 cups of hot water and stir.
  • One at a time, immerse the rice paper spring roll wrappers in the hot water for 10 seconds and then place them on a damp towel. Keep them covered while you work to prevent them drying out and curling up. (The rice paper is very delicate so don't soak them any longer than 10 seconds.).
  • To form the rolls: lay a rice paper wrapper on a flat surface. Take a small amount of the cellophane noodle & veggie mixture and lay it across the bottom third. Use less filling than you think you should; if you overstuff the wrapper it will tear. Carefully fold the bottom of the wrapper up to cover the filling then fold in the left and right sides, then tuck and roll it over once.
  • Lay 2 pieces of shrimp on top, then tuck and roll it over again.
  • Lay 2 mint leaves on top and then tuck and roll it over to close the whole thing up. The shrimp and mint leaves should show through the transparent rice paper. Arrange the finished rolls on a platter and cover with a damp cloth.
  • To prepare sauce: Puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic and sambal oelek in a blender until all combined. Pour into a serving bowl and add the grated carrot and radish mix.
  • Serve the shrimp rolls with the sweet chili dipping sauce.

SPRING ROLLS WITH SWEET ASIAN CHILI DIPPING SAUCE



Spring Rolls With Sweet Asian Chili Dipping Sauce image

Just the sauce alone from this recipe is so good! These are so easy to make no pre-cooking just mix, fill the wrapppers then roll and fry and no cooking the sauce either! This recipe should make about 14-15 spring rolls, I strongly suggest to double the recipe, these are very good! To save time prepare the filling up to a day in advance and refrigerate.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 1h6m

Yield 15 spring rolls

Number Of Ingredients 21

1 (7 ounce) bottle hot chile sauce with garlic
1/2 cup water
1/2 cup rice wine vinegar
1/4 cup sugar
1/4 cup lemon juice
2 1/2 tablespoons chili paste
3/4 lb fresh shrimp (peeled, deveined and finely chopped)
1 large egg, lighty beaten
1/2 lb ground pork
1/4-1/2 teaspoon cayenne (optional add in only if you like spicy)
1 (8 ounce) can water chestnuts, well drained and minced
1 (8 ounce) can bamboo shoots, well drained and minced
1 tablespoon fresh minced garlic (can use a little more)
2 large green onions, finely chopped
2 tablespoons minced fresh ginger
1 1/2 tablespoons soy sauce
1/2 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
1 (12 ounce) package spring roll wrappers
1 egg, lightly beaten for brushing
vegetable oil (for frying)

Steps:

  • For the sweet chili sauce; in a glass bowl mix all ingredients until well blended and chill until ready to use.
  • For the spring rolls;In a bowl stir together the chopped shrimp, 1 egg, ground pork, chestnuts, bamboo shoots, garlic, onions, ginger and soy sauce; mix well and season with salt and pepper.
  • Place about 1 semi-heaping tablespoon down the center of each spring roll wrappper.
  • Fold the top corner of the wrapper over the filling (tucking the tip of the corner under the filling).
  • Fold the left and right corners over filling.
  • Lightly brush the remaining corner with the remaining egg.
  • Tightly roll the filled end toward remaining corner then press gently to seal.
  • Repeat using all the mixture and spring roll wrappers.
  • In a medium heavy saucepan, pour about 2-inches of oil inches.
  • Heat the oil to 350 degrees.
  • Carefully drop a few spring rolls in at a time and fry until golden (about 6 minutes) turning to brown and cook on all sides (don't fry more than 5-6 spring rolls at a time).
  • Place on paper towels to drain.
  • Serve with prepared chilled sweet chili sauce.

CRAWFISH ROLLS



Crawfish Rolls image

Make and share this Crawfish Rolls recipe from Food.com.

Provided by gailanng

Categories     Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs cooked crawfish tails
1/2 cup chopped celery
1/4 cup chopped green onion
3/4 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon creole mustard
1 teaspoon dill weed (optional)
salt and pepper, to taste
6 kaiser rolls (pistolettes) or 6 French rolls (pistolettes)

Steps:

  • In a mixing bowl, combine crawfish tails, celery and green onions and set aside.
  • In a smaller bowl, mix mayonnaise, lemon juice, mustard and dill weed. Pour this dressing over the crawfish.
  • Toss lightly to coat everything, cover and chill for 30 minutes for flavors to meld.
  • To serve, toast rolls and add a little salt and pepper to the crawfish if needed. Divide filling among rolls and serve.

Nutrition Facts : Calories 368.1, Fat 13.5, SaturatedFat 2, Cholesterol 128.9, Sodium 625, Carbohydrate 37.9, Fiber 1.6, Sugar 3.2, Protein 23

IMPRESSIVE CREOLE DIPPING SAUCE



Impressive Creole Dipping Sauce image

Use this sauce to dip in bits of fish, steamed or sauteed shrimp, or crawfish. As an appetizer, use it as a dip for raw veggies. Great with French fries or fresh bread too. Fantastic!

Provided by Miss Annie

Categories     Sauces

Time 1h

Yield 1 cup

Number Of Ingredients 4

1 cup mayonnaise
1/3 cup creole mustard
1 tablespoon lemon juice, to taste
1 1/2 teaspoons creole seasoning, to taste

Steps:

  • Mix Creole mustard with the mayonnaise to taste.
  • Add lemon juice to taste, (1 Tbsp. will get you going.) Add Creole spices to taste (start with 1 1/2 tsp.).
  • Refrigerate for about 1 hour.

Nutrition Facts : Calories 58.9, Fat 3.4, SaturatedFat 0.2, Sodium 941.3, Carbohydrate 5.5, Fiber 2.8, Sugar 1.1, Protein 3.7

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