Culinary Institute of New Orleans

Culinary Insitute of New Orleans

Louisiana Eggroll
Serves 4

8 Rice Paper Sheets
3 tbsp. Crawfish Tails
3 tbsp. Shrimp, diced
3 tbsp. Andouille Sausage, small diced
2 tbsp. Tasso, small diced
1 tbsp. Red Bell Pepper, small diced
1 tbsp. Yellow Bell Pepper, small diced
1 tbsp. Celery, small diced
2 tbsp. Onion, small diced
1 tsp. Hot Sauce
1 tsp. Garlic, minced
3 tsp. Basil, fresh minced
1-1/2 tbsp. Olive Oil
1/2 cup Warm Water
1 cup Canola Oil
Salt & Pepper to taste

Méthode:
Place the olive oil in a sauté pan over high heat. Add andouille, tasso, shrimp, onion, bell peppers, celery and garlic. Cook for 2 minutes. Now place basil, hot sauce, crawfish in the pan and season with salt and pepper. Continue to cook for 20-30 seconds then remove from heat. Hold until needed.

Place rice paper on a cutting board and brush with warm water on both sides. This will soften the rice paper so that it can be easily rolled.

Place a few spoons of the mixture at one end of the rice paper. Fold sides and roll up into a tube shape.

Heat canola oil to 350° then place egg rolls in oil and cook until golden brown. Drain and serve with white remoulade.