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Ingredients
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EGG ROLL FILLING
ASIAN DIPPING SAUCE
Method
EGG ROLL FILLING
- 1
In a large bowl, combine crawfish tails, shredded cabbage, shredded carrot, and green onions.
- 2
Add minced garlic and minced ginger; mix until evenly distributed.
- 3
Stir in soy sauce (filling) and sesame oil; mix to season.
- 4
Sprinkle cornstarch over the filling and mix to bind.
- 5
Place a wrapper on a clean surface. Spoon filling near a corner, brush edges with water, roll tightly, folding in sides to seal.
- 6
Heat vegetable oil in a deep fryer or a heavy pot to 350°F (175°C).
- 7
Frying
Fry egg rolls in batches until golden brown and crisp, about 3-4 minutes per batch. Drain on paper towels.
ASIAN DIPPING SAUCE
- 8
Prepare dipping sauce
In a small bowl, whisk together soy sauce (dipping), rice vinegar, honey, sesame oil, minced garlic, and chili sauce until well combined.
- 9
If using, stir in chopped fresh cilantro.
- 10
Taste and adjust sweetness or saltiness as desired.
- 11
Serve sauce in a small dish alongside hot crawfish egg rolls.