Recipe courtesy of Emeril Lagasse
Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
8 servings

Ingredients

  • 1 cup finely shredded Napa or white cabbage
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons minced garlic
  • 1/2 cup finely grated carrots
  • 1/2 pound peeled crawfish tails
  • 2 tablespoons sesame oil
  • 2 teaspoons untoasted sesame seeds
  • 1 teaspoon finely chopped fresh cilantro
  • 2 eggs
  • 8 egg roll skins
  • 6 cups vegetable oil
  • 2 teaspoons olive oil
  • 1/2 cup finely diced onions
  • 1/2 cup finely diced celery
  • Emeril's Essence, recipe follows
  • 1/4 cup dry mustard
  • 1/4 cup water
  • Hot Sesame Drizzle, recipe follows
  • Garnish: Cilantro leaves
Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme
Hot Sesame Drizzle:
  • 2 tablespoons sesame seeds
  • 1 teaspoon salt
  • 1 cup chicken stock
  • 1/4 cup sesame oil
  • 1/4 cup honey
  • 1 tablespoon plus 1 teaspoon soy sauce
  • Freshly ground black pepper

Directions

In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, celery, cabbage. Season with salt and pepper. Saute for 2 minutes. Add the garlic and carrots, saute for 2 minutes. Add the crawfish tails. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs. In a small mixing bowl, beat the remaining egg. Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one eighth of the filling at 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 oil in a large saucepan. When the is hot, about 370 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence. To serve, slice each egg roll in half, diagonally and place on each serving plate. Combine dry mustard with water. Drizzle each egg roll with the hot mustard and Hot Sesame Drizzle. Garnish with cilantro leaves.

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

Combine all ingredients thoroughly.

Hot Sesame Drizzle:

In a small saute pan, over medium-high heat, toast the sesame seeds until golden, about 2 minutes. Add the salt, chicken stock, sesame oil, honey and soy sauce. Whisk well. Bring the liquid to a boil, reduce the heat medium low and simmer for 3 minutes. Season with black pepper. Remove from the heat and keep warm.

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