I am not a big fan of egg rolls. So this is my take on that iconic Chinese dish. I used crawfish that I boiled on Saturday. I also tried the first batch with the onions and garlic for the boil. I had hoped they would add a little heat to the VooDoo rolls. Unfortunately, none of the flavor came through. The second batch was will fresh onions and garlic. There was a tremendous difference between the two batches. See how you like them.
10oz Crawfish Tails
2 Teaspoons Creole Seasoning
¼ c Minced Onions
3 cloves Minced Garlic
6oz Andouille Sausage, cut in a small dice
5 Tablespoons Worcestershire Sauce
8oz Shredded Mozzarella Cheese
20 Egg Roll Wrappers
Put Creole seasoning on crawfish and toss to cover. Saute onions and garlic in Worcestershire sauce for 2 minutes. Add crawfish and Andouille. Saute for 3 minutes. Drain and allow to cool. Mix cheese with the cool meat mixture. Place egg roll wrapper on a dry surface. Place 2 Tablespoons of the meat and cheese mixture in a roll in the middle of the wrapper. Fold the sides of the wrapper ½ inch over the mixture. Wet one end and roll the roll toward that end. Press to seal. Fry rolls at 375 degrees until golden, about 2 minutes. Make sure to turn the rolls so that both sides cook evenly.