* Note: See the ?Chili Sauce? recipe which is included in this collection. In a mixing bowl, combine the cabbage, pork, crawfish, garlic, mushrooms, soy sauce, rice wine, sesame oil, salt and pepper and mix thoroughly. Place 4 tablespoons of the mixture on spring roll skins, fold in each side and roll up tightly, using the egg mixture to seal the sides. Heat the wok until hot and add the oil. When the oil is smoking hot add the spring rolls, being careful not to overcrowd them. Fry until golden-brown and cooked inside, about 4 minutes. Remove from wok and drain on a paper-lined platter. Arrange the spring rolls on a platter with the Chili Sauce in the center. Sprinkle with green onions and serve. This recipe yields 15 to 20 spring rolls. Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2265 broadcast 01-22-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by MR MAD, aka Joe Comiskey - firstname.lastname@example.org 02-25-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (59g)|
|Recipe Makes: 15|
|Calories from Fat: 22 (21%)|
|Amt Per Serving||% DV|
|Total Fat 2.5g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 26.8mg||8 %|
|Sodium 243.4mg||8 %|
|Potassium 119.8mg||3 %|
|Total Carbohydrate 15.8g||5 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 14.7g|
|Protein 5g||7 %|
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Calories per serving: 107
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