Crawfish Spring Rolls
Last updated 6/12/2012 12:59:23 AM. Recipe ID 22336. Report a problem with this recipe.
Title: Crawfish spring rolls
Yield: 4 Servings
1/2 lb Napa cabbage, finely chopped
4 oz Ground pork
4 oz Crawfish tails
1 oz Dried black mushrooms,
Soaked, stems removed and
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
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
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