Crawfish Eggrolls With A Hot Sesame Drizzle

Recipe Ingredients

2 teaspoons	10ml	Olive oil
1/2 cup	31g / 1.1oz	Finely-diced onions
1/2 cup	55g / 1.9oz	Finely-diced celery
1 cup	237ml	Finely-shredded Napa or white cabbage
		Salt - to taste
		Freshly-ground black pepper - to taste
2 teaspoons	10ml	Minced garlic
1/2 cup	55g / 1.9oz	Finely-grated carrots
1/2 lb	227g / 8oz	Peeled crawfish tails
2 tablespoons	30ml	Sesame oil
2 teaspoons	10ml	Untoasted sesame seed
1 teaspoon	5ml	Finely-chopped fresh cilantro
2		Eggs
8		Egg roll skins
6 cups	1422ml	Vegetable oil
1/4 cup	27g / 1oz	Dry mustard - mixed with
1/4 cup	59ml	Hot water
		Emeril's Essence - see * Note
		Hot Sesame Drizzle - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" and "Hot Sesame Drizzle" recipes which are included in this collection.

In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, celery, cabbage. Season with salt and pepper. Saute for 2 minutes. Add the garlic and carrots, saute for 2 minutes. Add the crawfish tails. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs.

In a small mixing bowl, beat the remaining egg. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one eighth of the filling on end of each skin, leaving a 1/4 inch border at the top and sides, and roll up, tucking in the ends after the first roll.

Heat the oil in a large saucepan. When the oil is hot, about 370 degrees, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.

To serve, slice each egg roll in half, diagonally and place on each serving plate. Drizzle each egg roll with the hot mustard and Hot Sesame Drizzle. Garnish with cilantro leaves.

This recipe yields 8 servings.

Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C15)

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