| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs, Grains |
|
Essnce04 |
15 |
servings |
INGREDIENTS
| 1/2 |
lb |
Napa cabbage; finely chopped, |
|
|
; and blanched |
| 4 |
oz |
Ground pork |
| 4 |
oz |
Crawfish tails |
| 1 |
ts |
Minced garlic |
| 1 |
oz |
Dried black mushrooms; soaked, stemmed, |
|
|
; and finely chopped |
| 3 |
tb |
Dark soy sauce |
| 1 |
tb |
Rice wine |
| 1 |
tb |
Sesame oil |
| 1 |
ts |
Salt |
| 1 |
ts |
Freshly-ground black pepper |
| 1 |
pk |
Spring roll skins; thawed |
| 1 |
|
Egg; beaten with |
| 1 |
tb |
Water |
|
|
Peanut oil; for frying |
| 1 |
|
Recipe Chili Sauce; see * Note |
| 1/4 |
c |
Chopped green onions |
INSTRUCTIONS
* 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 -
jpmd44a@prodigy.com
02-25-1997
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.
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