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Crab Spring Rolls


Difficulty:Easy
Prep Time: Minutes
Cook Time: Minutes
Serves:4 Servings

Nutritional Information

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.

Ingredients

  • 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)

Directions

  • 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.

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