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Crab Spring Rolls

2  tbsp Sugar  
    Vegetable Cooking Spray  
2  cup Bok Choy (thinly sliced)  
2/3  cup Green Onions (finely chopped)
2  tbsp Lemon Juice  
2  tsp Cilantro (minced)
1/2  tsp Pickled Ginger (minced)
1/8  tsp Salt  
1/8  tsp Pepper (ground)
6  oz Lump Crabmeat (shell pieces removed)  
8   Egg Roll Wrappers  
1   Egg White  
2  tbsp Olive Oil  
2  cup Gourmet Salad Greens  
12   Pink Grapefruit Sections  
2  tbsp Slivered Almonds (toasted)  
Crab Spring Rolls
1. In a small saucepan add 2 tbsp sugar on medium-high heat; caramelize by stirring often till sugar melts and golden (about 2 minutes).
2. Remove from heat;stir in grapefruit juice and 2 tbsp lime juice (caramelized sugar will harden and stick to spoon).
3. Place pan over medium-high heat till caramelized sugar melts. Bring to a boil, cook for 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper.
4. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tbsp lime juice, and next 5 ingredients (lime juice through crabmeat) stir.
5. Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white.
6. Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o until golden, turning frequently. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tbsp caramelized sugar mixture over each serving; sprinkle each with 1-1/2 tsp nuts.
4 Servings
The flavor packed spring rolls are filled with a whole heap of delicious veggies and flaky crab meat. Spring rolls have a thinner skin than egg rolls, giving them a lighter yet crisp crunch. Dip them in sweet and sour or soy sauce.
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