Ingredients
- 1 teaspoon vegetable oil
- 1 cup onions, finely chopped
- 8 ounce crawfish tails, peeled
- 1 teaspoon minced garlic
- 1 tablespoon soy sauce
- 3 cup napa cabbage, finely shredded
- 1 cup carrots, peeled and coarsely shredded
- 1 1/2 tablespoon fresh cilantro leaves, minced
- 1 tablespoon egg white
- 12 tablespoon egg-roll wrappers, 6 3/4 inches square
- 6 ounce mixed baby-lettuce greens
Preparation
Baking Directions:
For the filling, in a heavy 10-inch skillet, heat 1 teaspoon oil over medium heat until hot, 30 to 40 seconds.
Add the onions and cook until soft, about four minutes, stirring occasionally.
Add the crawfish and garlic and cook for three minutes, stirring occasionally.
Stir in the soy sauce, 1/4 teaspoon kosher salt, and 1/4 teaspoon pepper and continue cooking about one minute more.
Remove from heat.
Transfer the mixture to a shallow bowl or plate and refrigerate until cool, about 10 minutes.
Add to the cooled mixture the cabbage, carrots and cilantro, mixing well.
Season with more kosher salt and pepper if needed.
Line a small cookie sheet with parchment paper.
The cookie sheet should be large enough to hold 12 spring rolls with a little room to spare.
Beat the egg white in a small bowl until frothy.
Place one of the egg-roll wrappers on a work surface.
Using a pastry brush, brush the side of the wrapper farthest from you with a 1-inch swath of egg white.
Likewise, brush a swath of egg white on the right and left sides of the wrapper.
Place 3 tablespoons of filling in a log shape along the wrapper's edge closest to you, keeping the filling within the border formed by the egg white.
Fold the side nearest to you over the filling and tuck the edge under the filling.
Then fold over the left and right sides of the wrapper, using the edge of the filling as the crease point for the fold.
Brush more egg white on the right and left sides of the wrapper that are folded over and finish snugly rolling up the spring roll.
Gently press all the seams to make sure the filling is completely sealed inside the wrapper.
You should end with a spring roll that is about 5 inches long and 1 1/4 inches in diameter.
Place the finished spring roll, seam up, on the prepared cookie sheet.
Repeat this procedure to form 11 more spring rolls.
Heat the oil in a deep fryer to 350 degrees, or heat 2 1/2 inches of oil in a deep 5-quart Dutch oven to 350 degrees.
While the oil is heating, mound lettuce greens in the center of each of six chilled dinner plates.
Set aside the plates momentarily.
Deep-fry the spring rolls in small batches in the hot oil until golden brown on both sides, about three minutes total, turning at least once.
Drain briefly on absorbent paper and serve immediately.
If necessary, keep the finished rolls in a 200 degrees oven while frying the remaining ones.
Chef's Note:If making the spring rolls for freezing, freeze them in a single layer on a small cookie sheet until firm, then transfer them to a self-sealing plastic freezer bag and keep frozen until ready to fry.
Do not thaw before frying.
The spring rolls will keep frozen for up to one month.
To assemble:For each serving, cut two spring rolls in half on the bias.
Arrange the four halves on top of the mound of lettuce greens so the cut ends of the halves face each other to form an X.
Spoon 2 tablespoons of the chilled chile-garlic sauce around the lettuce and scatter a portion, about 3/4 cup, of the corn relish over all, with most of the corn mounded in the very center of the plate.
Serve hot.
