Crawfish Eggrolls With A Hot Sesame Drizzle

Instructions

1. 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. 2

   Remove from heat, turn into mixing bowl. Add sesame oil, sesame seeds, cilantro. Mix. Season. Stir in 1 egg.

3. 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. 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. 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.