Crawfish Spring Rolls Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Napa cabbage, finely chopped
And blanched,
4 ounce: Ground pork,
4 ounce: Crawfish tails,
1 ounce: Dried black mushrooms,
Soaked, stems removed and
Finely chopped,
3 tbsp: Dark soy sauce,
1 tbsp: Rice wine,
1 tsp: Minced garlic,
1 tbsp: Sesame oil,
1 tsp: Salt,
1 tsp: Freshly ground black pepper,
1 package: Spring roll skins, thawed
1: Egg, beaten and mixed with 1
TB water,
Peanut oil for frying,
1/4 cup: Chopped green onions,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Emeril