Voleo's Crawfish Bisque Eggrolls

1 Louisiana pound crawfish tails

2 cups chopped mixture of onions, bell pepper and celery

1/2 tablespoon minced garlic

1 tablespoon minced green onion tops

1/2 cup white bread crumbs

Scant 1/2 teaspoon liquid crab boil seasoning

Meat Magic Prudhomme Seasoning Blend, cayenne, granulated garlic and salt to taste

Eggroll wrappers

Canola oil for deep frying

In a large skillet, cook crawfish with vegetables and garlic. When tails are well cooked and vegetables are softened, stir in bread crumbs. Let mixture cool slightly. Process in a food processor until smooth. Stir in green onion and other seasonings to taste, as you would for boiling crawfish. Let mixture cool slightly.

Lay one eggroll wrapper on a flat surface, with one corner facing you and one corner pointing away. Have a cup of water at hand. Put 2 to 3 tablespoons of the crawfish mixture horizontally across the middle of the wrapper. Wrap from the bottom point of the wrapper towards the top, folding in the side corners halfway through. Use a dab of water to wet the last corner so it will adhere.

To cook, heat oil to 350 degrees. Deep fry a few at a time, not overcrowding the fryer, for about 4 to 5 minutes. Turn over to brown. Remove to paper towels to drain. Serve hot.

To make them ahead of time: Voleo's flash-fries the eggrolls, just until they start to turn color. Remove from the oil and drain on a rack. Let cool and freeze the egg rolls on a flat baking pan. When frozen, package carefully in freezer bags. To serve, fry the frozen egg rolls about 7 minutes, or, thaw under refrigeration and cook 4 to 5 minutes. Drain and serve hot.