Crawfish Spring Rolls w/ Sriracha-Honey Dipping Sauce

Oh, good lawd! Crawfish again! If you know me, or my husband, or my friends, you will understand that crawfish are holy. They are spicy, you have to work hard to get them out of their hard shell, but they are well worth the effort.  They are versatile. And they only come around for a few short months during the year. I can only imagine the possibilities of crawfish recipes…Well, here’s one!!

I came up with this recipe for a contest on Better Recipes. The recipe I ended up using for the contest is Sriracha Crawfish Sliders w/ Roasted Cherry-mayo. They are pretty great and only five ingredients!

This recipe also only has five ingredients. Let me know what you think!

Serves:4

Ingredients:

1/2 lb crawfish tail meat
8 sheets Rice paper
1 cup julienned carrots
Peanut oil for frying
1 TBS Sriracha hot sauce
3 TBS honey
1/4 cup water

Preparation:

1. Place enough peanut oil in a large cast iron skillet for it to come up three inches up the sides. Turn the heat to high and bring heat to 325 degrees F.

2. Assemble the rolls: Take your wet rice paper and lay it out on a clean work surface. Spoon a small amount of crawfish and carrots for the filling. Fold in each side and roll. Repeat with remaining rice paper and filliing.

3. For the dipping sauce: Place sriracha, honey, and water in a small mixing bowl and whisk. Add salt and pepper to taste. Set aside.

4. Once the oil is hot enough, add your spring rolls carefully and fry until golden. About 2-3 minutes on each side. Place on a sheet tray lined with paper towels.

Enjoy with your dipping sauce!

If you like this dipping sauce, you might like the Sriracha salad dressing variation as well. Also, here’s our whole boiled crawfish post.