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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