Crawfish Spring Rolls With Three - Chili Dipping Sauce - cooking recipe

Ingredients

Spring Rolls
1 red bell pepper, seeded, de-ribbed and cut into 1/4-inch strips
1 lb crawfish (tail meat)
1 small carrot, peeled and julienned
1/2 cup napa cabbage, julienned
1/4 cup spinach leaves, julienned
3 garlic cloves, peeled and minced
1 celery, julienned
1 tablespoon fresh cilantro, chopped
1/4 cup red onion, minced
salt and pepper, to taste
1 lb spring roll wrappers (6-inch to 8-inch rice paper rounds preferred)
4 egg whites, beaten
Dipping Sauce
6 garlic cloves
1/4 cup sugar
3 anaheim chilies
2 jalapenos, seeded
1/4 teaspoon red pepper flakes
2 limes, juice of
1/2 cup fish sauce (Vietnamese fish sauce preferred)
1 cup water
1 teaspoon white vinegar
The Rest
peanut oil, for frying
carrot, strips julienned (for garnish)
red leaf lettuce (optional) or butter lettuce (optional)
linguine, cooked, drained and cooled (about 8 ounces) (optional)
of fresh mint, stemmed (optional)

Preparation

To make the spring rolls: toss the first 9 ingredients together; season with salt and pepper to taste.
Place a wrapper on work surface, brush with egg white and let stand a few seconds to soften.
Place a spoonful of the mixture about a quarter of the way in from the top edge of the wrapper.
Spread filling into a 3/4\" x 5\" rectangle; fold top of wrapper over and roll one turn.
Fold in sides and complete rolling.
Repeat until all the filling is used.
To make the dipping sauce: whirl the first six ingredients in a blender or food processor until finely minced.
Add next three ingredients and mix well; set aside.
To cook the spring rolls: preheat the oil to 375F in a large sauce pan or fryer.
Drop the spring rolls into hot oil and fry until golden.
Remove to absorbent paper to drain well.
Cut each roll into 3 pieces.
To serve: Divide the sauce into individual bowls.
Place spring rolls on sauce and garnish with carrot strips.