Crawfish Eggrolls with a Hot Sesame Drizzle

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Crawfish Eggrolls with a Hot Sesame Drizzle Ingredients

2 ts Olive oil	2 tb Sesame oil
1/2 c Finely diced onions	2 ts Untoasted sesame seed
1/2 c Finely diced celery	1 ts Finely chopped fresh
1 c Finely shredded Napa or	2 Eggs
Salt	8 Egg roll skins
Freshly ground black pepper	6 c Vegetable oil
2 ts Minced garlic	1/4 c Dry mustard
1/2 c Finely grated carrots	1/4 c Water
1/2 lb Peeled crawfish tails

Instructions for Crawfish Eggrolls with a Hot Sesame Drizzle

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 one 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 is hot, about 370 degrees F, 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. Yields: 8 servings Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC15 Converted by MM_Buster v2.0l.

Main Ingredient: EggsCuisine: Uncategorized

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