Crawfish Spring Roll

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Aioli: 

1 cup mayonnaise

1 tablespoon minced garlic

1 tablespoon Creole mustard

1 tablespoon minced green onions

1 teaspoon seafood seasoning, such as Old Bay

Juice of 1 lemon

Spring Rolls:

2 quarts vegetable oil

1 cup shredded raw cabbage (napa or white)

1/2 cup thin-sliced collard greens

1/4 cup small-diced cucumber

1/4 cup small-diced red onion

1/4 cup daikon sprouts or mung beans 

1 teaspoon equal parts salt and ground white pepper

1 pound cooked crawfish tails

4 ounces cooked pork belly or bacon, shredded

6 spring roll or eggroll wrappers 

1/4 cup prepared slurry (equal parts water and cornstarch) well mixed