Crawfish spring rolls
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Napa cabbage, finely chopped |
| And blanched | ||
| 4 | ounces | Ground pork |
| 4 | ounces | Crawfish tails |
| 1 | ounce | Dried black mushrooms, |
| Soaked, stems removed and | ||
| Finely chopped | ||
| 3 | tablespoons | Dark soy sauce |
| 1 | tablespoon | Rice wine |
| 1 | teaspoon | Minced garlic |
| 1 | tablespoon | Sesame oil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Freshly ground black pepper |
| 1 | pack | Spring roll skins, thawed |
| 1 | Egg, beaten and mixed with 1 | |
| TB water | ||
| Peanut oil for frying | ||
| ¼ | cup | Chopped green onions |
Directions
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. Sprinkle with green onions and serve.
Yield: 15-20 spring rolls
ESSENCE OF EMERIL SHOW #EE2265