INGREDIENTS

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients)
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Calories: 14487
Calories From Fat: 12105
Total Fat: 1368.9g
Cholesterol: 444mg
Sodium: 5866.7mg
Potassium: 1473.9mg
Carbohydrates: 487.3g
Fiber: 20.3g
Sugar: 7.5g
Protein: 97.3g