Shop
Logo design featuring a stylized apple and leaf integrated with farm elements, representing sustainable agriculture and fresh produce. Ideal for branding in the farming industry.

Cajun Spring Rolls

Recipes

Ingredients

  • 8 ounces crawfish tails

  • Salt and Pepper

  • Soy sauce to taste

  • 1 small carrot, peeled and julienned

  • 1 zuchini, peeled and julienned

  • 1 crookneck squash, peeled and julienned

  • 6 collard green leaves, deveined and julienned

  • 8 thin spring roll wrappers

  • 2 tablespoons cornstarch

  • 1 tablespoon water

  • Canola oil

  1. Devein the crawfish and season with salt, pepper and a spritz of soy sauce. Let stand for 30 minutes; drain. Combine the crawfish, carrot, zucchini, squash and collard leaves in a bowl and mix well.

  2. Spread the wrappers on a hard surface and place one-eighth of the crawfish mixture in the 4 o’clock to 8 o’clock position on each wrapper.

  3. Mix the cornstarch and water in a bowl until blended and spread on the top point of each wrapper. Roll the wrappers to the halfway point and fold 3’ o clock and 9 o’clock corners to the middle. Finish rolling

  4. Heat canola oil in a deep skillet to 325 degrees. Fry the rolls in the hot oil until golden brown on all sides or bake 400 degrees in a gas oven for 15 minutes. You may cover the rolls with damp paper towels and store in the refrigerator until just before frying.