Crawfish Spring Rolls

Recipe Ingredients

1/2 lb	227g / 8oz	Napa cabbage - finely chopped, and blanched
4 oz	113g	Ground pork
4 oz	113g	Crawfish tails
1 teaspoon	5ml	Minced garlic
1 oz	28g	Dried black mushrooms - soaked, stemmed, and finely chopped
3 tablespoons	45ml	Dark soy sauce
1 tablespoon	15ml	Rice wine
1 tablespoon	15ml	Sesame oil
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Freshly-ground black pepper
1		Spring roll skins - thawed
1		Egg - beaten with
1 tablespoon	15ml	Water
		Peanut oil - for frying
1		Chili Sauce - see * Note
1/4 cup	15g / 0.5oz	Chopped green onions

Recipe 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.

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

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.