Sunday, June 14, 2009

Roll Call

You could call these egg rolls Chinese, Cajun or Fusion. It really doesn't matter what you decide or which angle you approach this dish - as long as you decide to make them. They are amazing! The combination of the Classic Chinese appetizer with the famous New Orleans ingredient is really fun and very flavorful. I used frozen crawfish, but this would be the perfect dish for using those last few leftover boiled crawfish from your crawfish boil.

Crawfish Egg Rolls with Hot Sesame Drizzle
Adapted from Emeril Lagasse

  • 2 teaspoons olive oil
  • 1/2 cup finely diced onions
  • 1 cup finely shredded purple 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
  • 16 egg roll skins
  • 6 cups vegetable oil
  • 2 tablespoons dry mustard
  • 2 tablespoons water
  • Hot Sesame Drizzle, recipe follows
  • Garnish: Cilantro leaves

In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions and 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 (2 skins at a time; layered- because one is too thin) 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 (careful with this hot mustard - I would serve it on the side - it is crazy hot) and Hot Sesame Drizzle. Garnish with cilantro leaves.


  • 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

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.


Molly Jean said...

Holy flippin' yum!

We must try these. Immediately.

Kerstin said...

Wow, they look incredible (great pictures, my mouth is now watering!). Love all the flavors and that hot sesame drizzle, yum!

Laura said...

These look delicious!

Woody said...

they were very good for breakfast the next morning too.

Gabriela said...

Did you say "hot"? As in flaming, spciy hot? Okay then - I'm all over it! Now you're talkin'!

Krista said...

Oh wow! These look amazingly delicious! Thanks for a wonderful recipe.

Val said...

You're KILLING ME!!!!!!!!!!

teresa said...

Oh wow, these look fingerlicking good! I'd love to dig into one about now!

The Cooking Photographer said...

I don't know what you call this, but I call it delicious looking!

MaryBeth said...

OMG...these look out of this world good!!!

christenandjames said...

This looks amazing! I have some leftover crawfish in the freezer from a boil, I can't wait to try it!