Instructions: 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. Arrange the spring rolls on a platter with the Chili Sauce in the center. Sprinkle with green onions and serve.

This recipe yields 15 to 20 spring rolls.

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