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1
In a saute pan, over medium heat, add the oil.
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2
When the oil is hot, add the onions, celery, cabbage.
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3
Season with salt and pepper.
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4
Saute for 2 minutes.
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5
Add the garlic and carrots, saute for 2 minutes.
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6
Add the crawfish tails.
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7
Season with salt and pepper.
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8
Continue to saute for 2 minutes.
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9
Remove from the heat and turn into a mixing bowl.
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10
Add the sesame oil, sesame seeds, and cilantro.
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11
Mix well.
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12
Season with salt and pepper.
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13
Stir in 1 of the eggs.
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14
In a small mixing bowl, beat the remaining egg.
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15
Lay the egg roll skins on a flat surface and brush them with some of the remaining egg.
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16
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.
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17
Heat the oil in a large saucepan.
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18
When the is hot, about 370 degrees F, fry the egg rolls until golden brown, about 2 to 3 minutes.
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19
Remove from the fryer and drain on paper towels.
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20
Season with Essence.
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21
To serve, slice each egg roll in half, diagonally and place on each serving plate.
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22
Combine dry mustard with water.
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23
Drizzle each egg roll with the hot mustard and Hot Sesame Drizzle.
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24
Garnish with cilantro leaves.
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25
Combine all ingredients thoroughly.
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26
In a small saute pan, over medium-high heat, toast the sesame seeds until golden, about 2 minutes.
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27
Add the salt, chicken stock, sesame oil, honey and soy sauce.
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28
Whisk well.
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29
Bring the liquid to a boil, reduce the heat medium low and simmer for 3 minutes.
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30
Season with black pepper.
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31
Remove from the heat and keep warm.
