Crawfish spring rolls

Yield: 4 servings

Measure 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

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


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