Prepared by: Chef Kevin Tate of
Le Zinc Main Street Bar & Restaurant
INGREDIENTS:
2 cups Shredded Green Cabbage
2 cups Shredded Bok Choy Cabbage
½ cup Shaved Red Onion
½ cup Shredded Carrots
1 cup Fresh Bean Sprouts
½ cup Chopped Shiitake Mushrooms
1/2 tsp White Pepper
1/8 tsp Cayenne Pepper
1 tsp Granulated Garlic
1 tsp Salt
1 tbls Sesame Seed oil
1 tsp Soy Sauce
1 lb Fresh Louisiana Crawfish tail meat
Combine all ingredients together until well incorporated.
To make Spring Rolls:
Egg Roll Wraps
Egg Yoke Wash
Measure out ¼ cup of the cabbage mixture and place in the center
of the egg roll wrap.
Brush the inside edges of wrap and fold corners over tightly.
Roll egg rolls in cornstarch and freeze in food storage container.