Crawfish Egg Rolls with Hot Sesame Drizzle

ingredients

1
Prepare the Hot Sesame Drizzle, and set aside.
2
Heat the olive oil in a medium skillet over high heat. When the oil is hot, add the onions, celery, and cabbage and sautÈ for 2 minutes. Add the garlic and carrots and sautÈ, stirring and shaking the skillet, for 1 minute. Add the crawfish tails and sautÈ, shaking the skillet, for 1 minute. Remove from the heat and pour the mixture into a bowl.
3
To the crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning, and 2 of the eggs.
4
Lay the egg roll skins on a flat surface and brush them with some of the remaining egg. Place one-eighth of the filling on 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.
5
Heat the vegetable oil in a large saucepan or wok over high heat. When the oil is very hot, about 375?F, fry the egg rolls until theyíre crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels.
6
While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.
7
To serve, paint each of 8 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with an egg roll.
8
Yield: 8 first-course servings