How to make it

  • 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.
  • 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.
  • I have found that equal parts Creole mustard and red pepper jelly makes a great sauce for dipping.

Reviews & Comments 4

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  • pleasantvalleycabins 10 years ago
    I make a similar but simpler BBQ Pork Egg Roll and I think pork would work well with these ingredients too. Thanks for sharing. Peg
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    " It was excellent "
    valinkenmore ate it and said...
    You sold me with the crawfish tails! I miss home when I see recipes like this - in Washington we don't get these - or if we do - who knows how old they are!
    Thanks for the recipe - will try it with shrimp!
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  • hot_it_up 10 years ago
    You can add shrimp,or spicy sausage copped and rendered. If you don't cook the sausage they will be greasy.
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  • dandelion 10 years ago
    I might have a hard time finding the crawfish tails. Do you have a suggestion for a substitution? This recipe sounds facinating. I bet it lights up your taste buds. THX :)
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