Crawfish Eggrolls With A Hot Sesame Drizzle
Crispy egg rolls stuffed with crawfish tails, sesame-dressed cabbage slaw, and aromatic vegetables, served with a dry mustard drizzle.
Ingredients
- 2 tsp olive oil
- 0.5 cup finely diced onions
- 0.5 cup finely diced celery
- 1 cup finely shredded Napa or white cabbage
- 2 tsp minced garlic
- 0.5 cup finely grated carrots
- 0.5 lb peeled crawfish tails
- 2 tbsp sesame oil
- 2 tsp untoasted sesame seeds
- 1 tsp finely chopped fresh cilantro
- 2 each eggs
- 8 each egg roll skins
- 6 cup vegetable oil, for frying
- 0.3 cup dry mustard
- 0.3 cup water
Instructions
- 1
In a saute pan over medium heat, add oil. When hot, add onions, celery, cabbage. Season with salt and pepper. Saute 2 minutes. Add garlic and carrots, saute 2 minutes. Add crawfish. Season. Saute 2 more minutes.
- 2
Remove from heat, turn into mixing bowl. Add sesame oil, sesame seeds, cilantro. Mix. Season. Stir in 1 egg.
- 3
Beat remaining egg in a small bowl. Lay egg roll skins on flat surface and brush with beaten egg. Place one-eighth filling near one end of each skin, leaving border. Roll up, tucking in ends after first roll.
- 4
Heat frying oil in large saucepan to 370°F. Fry egg rolls until golden, 2-3 minutes. Drain on paper towels. Season with Essence.
- 5
Whisk dry mustard and water together. Slice each egg roll in half diagonally. Drizzle with hot mustard and Hot Sesame Drizzle. Garnish with cilantro.