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    • Crayfish Spring Rolls

    Mark Sharron
    Medium difficulty
    35 minutes
    03-Jun
    Crayfish Spring Rolls are a delicious and flavorful way to enjoy crayfish. They are easy to make and can be enjoyed as an appetizer or a main course. The combination of crayfish, fresh herbs, and crunchy peanuts makes for a unique and delicious dish. The spring rolls are fried in a light batter and served with various dipping sauces. This recipe is a great way to enjoy the fresh flavours of crayfish in a new and exciting way.
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    Ingredients

    • 1/2 pound cooked crayfish tails, chopped
    • 1/4 cup chopped fresh cilantro
    • 1/4 cup chopped fresh mint
    • 1/4 cup chopped green onions
    • 1/4 cup chopped roasted peanuts
    • 2 tablespoons fish sauce
    • 1 teaspoon sugar
    • 1/4 teaspoon ground black pepper
    • 1 package spring roll wrappers
    • Vegetable oil for frying

    Method

    • Crayfish Spring Rolls – Step-by-Step Method
    • Gather all ingredients and utensils before starting.
    • Rinse and dry cilantro, mint, and green onions carefully.
    • Chop cilantro, mint, and green onions; place each in separate small bowls.
    • Chop roasted peanuts into small pieces; set aside.
    • Coarsely chop cooked crayfish tails into bite-sized pieces.
    • In a medium bowl, combine chopped crayfish, cilantro, mint, green onions, peanuts, fish sauce, sugar, and black pepper.
    • Mix gently to ensure even distribution of herbs, peanuts, and seasoning.
    • Lay out spring roll wrappers on a clean, flat surface.
    • Place a small portion of the crayfish mixture (about 2 tablespoons) near one edge of a wrapper.
    • Fold the sides of the wrapper inward over the filling.
    • Roll the wrapper up tightly, enclosing the filling completely; repeat with remaining wrappers and filling.
    • Pour vegetable oil into a deep pan or wok to a depth of about 1 inch.
    • Heat oil to 180°C (350°F) using a thermometer for accuracy.
    • While oil heats, check that spring rolls are tightly sealed to prevent filling leakage.
    • Once oil is ready, carefully add several spring rolls to the pan (do not overcrowd).
    • Fry in batches, turning once, until golden and crisp (approximately 2–3 minutes per batch).
    • Remove cooked spring rolls with a slotted spoon; transfer to a plate lined with paper towels to drain.
    • Repeat frying process with remaining rolls.
    • To serve, place spring rolls on a serving platter; garnish with extra fresh herbs and peanuts if desired.
    • Pair with a side of additional fish sauce for dipping.
    • Serve immediately for best texture and flavor.