Title: Crawfish spring rolls
 Categories: E.
      Yield: 4 Servings
 
    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