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Crawfish Spring Rolls

  • Yield: 15-20 spring rolls


  • 1/2 pound Napa cabbage, finely chopped and blanched
  • 4 ounces ground pork
  • 4 ounces crawfish tails
  • 1 teaspoon minced garlic
  • 1 ounce dried black mushrooms, soaked, stems removed and finely chopped
  • 3 tablespoons dark soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon sesame oil
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 package spring roll skins, thawed
  • 1 egg, beaten and mixed with 1 tablespoon water
  • Peanut oil for frying
  • 1/4 cup 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.