Recipe by Frog City Café, Rayne, LA

Makes 12 egg rolls

Ingredients:

• 1 tablespoon butter
• 1/2 cup onion, diced
• 1/2 cup celery, diced
• 1/2 cup bell pepper, diced
• 2 cups crawfish tails, cooked and peeled
• 1 tablespoon Louisiana seafood seasoning
• 1 cup cooked corn
• 12 cups apricot preserves
• 2 tablespoons Tiger Sauce (If unavailable, substitute Pickapeppa Sauce)
• 1 tablespoon soy sauce
• 1 cup cooked rice
• 1 package ready-made egg roll wraps (located in produce section of most markets)
• 1 egg white into which 1 teaspoon water has been stirred, for sealing egg roll wrap
• Peanut oil for deep frying

Ingredients:

Heat butter in a large skillet and add onions, celery and bell pepper. Sauté over medium heat 5 to 7 minutes. Add crawfish and seasoning mix and cook for another 10 minutes. Add all ingredients listed through rice. Remove from heat, mix well and allow to cool enough for handling. Using prepared egg roll wraps, place 2 tablespoons of filling in the center of each wrapper. Following instructions included with wrappers, fold one corner over filling. Fold the two side corners inward toward filling. Roll toward remaining corner and seal ends

closed by brushing surfaces with egg white and water mixture. Heat oil in deep fryer set at 350°F. (If deep fryer is not available, heat oil on top of stove and test by dropping in a small piece of bread. When it turns golden, the oil should be hot enough.) Fry egg rolls a few at a time for 4 minutes. Remove, drain and serve immediately with sweet and sour sauce.