Instructions: In a saute pan, over medium heat, add the oil. When the oil is hot, add the onions, celery, cabbage. Season with salt and pepper. Saute for 2 minutes. Add the garlic and carrots, saute for 2 minutes. Add the crawfish tails. Season with salt and pepper. Continue to saute for 2 minutes. Remove from the heat and turn into a mixing bowl. Add the sesame oil, sesame seeds, and cilantro. Mix well. Season with salt and pepper. Stir in 1 of the eggs.

In a small mixing bowl, beat the remaining egg. 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 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 oil in a large saucepan. When the oil is hot, about 370 degrees, fry the egg rolls until golden brown, about 2 to 3 minutes. Remove from the fryer and drain on paper towels. Season with Essence.

To serve, slice each egg roll in half, diagonally and place on each serving plate. Drizzle each egg roll with the hot mustard and Hot Sesame Drizzle. Garnish with cilantro leaves.

This recipe yields 8 servings.

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