By Paula DeenJUMP TO RECIPE
- 2 cloves minced garlic
- 1 chopped red bell pepper
- 1 diced shallot
- 2 tablespoons butter
- 2 lbs crawfish tails
- 1 tablespoon Cajun seasoning
- 2 cups raw spinach
- 1 1/2 cups shredded white cheddar cheese
- 1 cup black beans
- 1 cup sweet corn
- 1 package spring roll wrappers
- for egg wash, for spring rolls egg
- 1 cup cornstarch
- for frying oil
Sweat the garlic, bell peppers and shallots together in a medium saute pan over medium heat with the butter. Add the crawfish tails and Cajun seasoning. Cook until the tails turn pink and become opaque. Remove from the heat and let cool into a mixing bowl. Once cooled, mix in the spinach, white cheddar, corn and black beans.
In a heavy-bottomed, straight-sided, medium saute pan, add enough oil to reach at least 1-inch up the sides. Heat over medium-high heat.
Place 2 ounces of the mixture in the middle of a spring roll wrapper. Egg wash the edges and dredge in cornstarch. Fry in batches until golden brown, 5 to 6 minutes. Remove from the oil and enjoy.