Prepare the Hot Sesame Drizzle, and set aside.

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 crawfish mixture, add the sesame oil, sesame seeds, salt, pepper, Creole Seasoning, and 1 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 wok over high heat. When the oil is very hot, about 375ºF, fry the egg rolls until they are crisp and golden brown, for about 2 minutes. Drain thoroughly on paper towels.

While the egg rolls are frying, reheat the Hot Sesame Drizzle over low heat, stirring once or twice.

To serve, paint each of 6 dishes with a zigzag of mustard. Sprinkle 2 tablespoons of the Hot Sesame Drizzle over the mustard, and top with 2 egg rolls.