Ingredients Jump to Instructions ↓

  1. 1/2 pound Napa cabbage, finely chopped and blanched

  2. 4 ounces ground pork

  3. 4 ounces crawfish tails

  4. 1 teaspoon minced garlic

  5. 1 ounce dried black mushrooms, soaked, stems removed and finely chopped

  6. 3 tablespoons dark soy sauce

  7. 1 tablespoon rice wine

  8. 1 tablespoon sesame oil

  9. 1 teaspoon salt

  10. 1 teaspoon freshly ground black pepper

  11. 1 package spring roll skins, thawed

  12. 1 egg, beaten and mixed with

  13. 1 tablespoon water Peanut oil for frying

  14. 1/4 cup chopped green onions

Instructions Jump to Ingredients ↑

  1. 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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