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Active Time: 30 Minutes
Total Time: 30 Minutes
Yield: Makes 8 first course servings
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| Chinese food in New Orleans? Absolutely. Light and crispy on the outside, moist and spicy on the inside, these egg rolls are a snap to make, using egg roll skins available in supermarkets. The twist is the Creole-seasoned crawfish, but if you like, you can substitute either lobster meat or shrimp. |
RECIPE INGREDIENTS
| 1 cup Hot Sesame Drizzle (see recipe) |
| 2 teaspoons olive oil |
| 1/2 cup finely diced onions |
| 1/2 cup finely diced celery |
| 1 cup, finely shredded napa or white cabbage |
| 2 teaspoons minced garlic |
| 1/2 cup finely grated carrots |
| 1/2 pound (1 cup) peeled crawfish tails |
| 2 tablespoons sesame oil |
| 2 teaspoons untoasted sesame seeds |
| 1 teaspoon salt, and 6 turns freshly ground black pepper |
| 1 teaspoon Emeril's Creole Seasoning (see recipe) |
| 4 large eggs, lightly beaten in 2 separate bowls (2 eggs per bowl) |
| 8 egg roll skins |
| 6 cups vegetable oil |
| 1/4 cup dry mustard, combined with 1/4 cup water |
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DIRECTIONS
Prepare the Hot Sesame Drizzle, and set aside.
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Heat the olive oil in a medium skillet over high heat. When the oil is hot, add the onions, celery, and cabbage and saute for 2 minutes. Add the garlic and carrots and saute, stirring and shaking the skillet, for 1 minute. Add the crawfish tails and saute, shaking the skillet, for 1 minute. Remove from the heat and pour the mixture into a bowl.
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To the crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning, and 2 of the eggs.
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Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one-eighth of the filling on 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.
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Heat the vegetable oil in a large saucepan or wok over high heat. When the oil is very hot, about 375 degrees F., fry the egg rolls until they're crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels.
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While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.
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TO SERVE: Paint each of 8 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with an egg roll.
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Recipe reprinted by permission of Harper Collins. All rights reserved.
Date Added: 01/01/2008
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| Part of These Recipe Collections |
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Nutrition Facts per Serving
Yield: Makes 8 first course servings
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| Carbohydrates, Total: |
32g |
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