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  • on January 19, 2012

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    The basic filling recipe is outstanding. I find no recipe for the mustard sauce. I was surprised to see that Emeril had written this recipe as his style is usually Portugese, New Orleanian [French, Spanish, etc.], spicy American. I then read his recommendation for 'Bamming" the Egg Rolls with his Essence. This leaves me wishing to get the two recipes: 1 Mustard Sauce, 2 Emeril's Essence Seasoning, I was taught how to make Egg Rolls & Fried Rice by a Chinese Chef who was married to a close friend of mine-this occurred in 1965-therefore, I feel very capable of comparing this recipe. It is very good. My only problem is the two items I've listed above. Thank's EL!

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