Crawfish Egg Rolls with Hot Sesame Drizzle

  • Active Time 30m
  • Total Time 30m
  • Rating ****

Makes 8 first course servings

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. The twist is the Creole-seasoned crawfish, but if you like, you can substitute either lobster meat or shrimp.


  • 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

Companion recipe: Emeril's Creole Seasoning Hot Sesame Drizzle


Prepare the Hot Sesame Drizzle, and set aside.

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.

To the crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning and 2 of the eggs.

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.

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.

While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.

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.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 4205

nutrition information per serving

412 calories; 25g total fat; 152mg cholesterol; 1021mg sodium; 32g carbohydrates; 2g fiber; 15g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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