Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Napa cabbage, finely chopped
And blanched
4 oz Ground pork
4 oz Crawfish tails
1 oz Dried black mushrooms,
Soaked, stems removed and
Finely chopped
3 tb Dark soy sauce
1 tb Rice wine
1 ts Minced garlic
1 tb Sesame oil
1 ts Salt
1 ts Freshly ground black pepper
1 pk Spring roll skins, thawed
1 Egg, beaten and mixed with 1
TB water
Peanut oil for frying
1/4 c 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

ESSENCE OF EMERIL SHOW #EE2265

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