Chinese food in New Orleans? Absolutely. Light and crispy on the outside, moist and spicy on the inside, these egg rolls are a snap to make, using egg roll skins available in supermarkets. The twist is the Creole-seasoned crawfish, but if you like, you can substitute either lobster meat or shrimp.
Ingredients:
- 2 tsp olive oil
- 1/2 cup finely diced onions
- 1/2 cup finely diced celery
- 1 cup finely shredded napa cabbage
- 2 tsp minced garlic
- 1/2 cup finely grated carrots
- 1/2 lb (1 cup) peeled crawfish tails
- 2 tbs sesame oil
- 2 tsp untoasted sesame seeds
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 tsp Tony Chachere's Creole Seasoning
- 4 large eggs, lightly beaten in 2 separate bowls
- 8 egg roll skins
- 6 cups vegetable oil
- Sweet Hot Chili sauce
Directions:
- Heat the olive oil in a medium skillet over high heat. When the oil is hot, add the onions, celery, and cabbage and saute for 2 minutes. Add the garlic and carrots and saute, stirring and shaking the skillet, for 1 minute. Add the crawfish tails and saute, shaking the skillet, for 1 minute. Remove from the heat and pour the mixture into a bowl.
- To the mixture, add the sesame oil, sesame seeds, salt, pepper, Tony Chachere's Creole seasoning & 2 of the eggs.
- 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.
- Heat the vegetable oil in a large saucepan or deep fryer. When the oil is hot, 375 degrees F, fry the egg rolls until they are crispy and golden brown, about 2 minutes. Drain on paper towels.
- To serve, drizzle some of the Sweet Hot Chili sauce on top.