Atchafalaya Rolls With Tangerine Dipping Sauce
INGREDIENTS
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· 2½ cups tangerine juice (about 10 tangerines)
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· 1½ cups light corn syrup
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· ½ cup apple juice
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· 2 tablespoons Creole mustard
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· 2 tablespoons Pickapeppa sauce
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· 1 tablespoon apple cider vinegar
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· 1⁄3 cup extra-virgin olive oil
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· ½ head cabbage, shredded (about 1½ pounds)
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· 3 medium carrots, peeled and cut
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into matchsticks
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· ¼ cup canned corn, drained
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· ¼ cup minced shallot
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· 1 pound large shrimp, peeled,
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deveined, and diced
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· 1 pound cooked crawfish tail meat,
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diced
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· 1 cup shredded sharp Cheddar cheese
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· 4 ounces cream cheese, softened
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· 3 tablespoons chopped fresh cilantro
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· 1 teaspoon hot sauce, such as Crystal
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· ¼ teaspoon Creole seasoning, such
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as Tony Chachere’s
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· 12 (5-inch) square egg roll wrappers,
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or more as needed
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· Peanut oil, for frying
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· 1 large egg, beaten
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· 1 tablespoon water
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