Crab Egg Rolls
photo by K9 Owned
- Ready In:
- 40mins
- Ingredients:
- 14
- Yields:
-
8 egg rolls
- Serves:
- 4
ingredients
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 1 cup bok choy or 1 cup suey choy, shredded
- 1⁄2 cup snow pea pods, chopped
- 1⁄4 cup chopped water chestnut
- 1⁄2 cup bean sprouts
- 1⁄4 cup chopped green onion
- 1 1⁄2 cups flaked crabmeat or 1 1/2 cups imitation crabmeat
- 1 egg, beaten well
- 2 tablespoons dark soy sauce
- 1⁄2 teaspoon black pepper
- 1⁄2 cup red pepper flakes
- 8 egg roll wraps
- 2 cups vegetable oil (for frying)
directions
- In a large skilled over medium high heat saute the minced garlic in the 1 T.
- oil.
- Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
- Stir fry for 4 minutes.
- Stir in the crab, egg, soy sauce, and pepper.
- Stir well.
- Add the pepper flakes if using.
- Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
- Heat oil in a heavy skillet over medium high heat.
- Lay out the wrappers and divide mixture evenly.
- Wrap envelope style.
- Example: You want the 4 points of the wrapper up, down, right and left.
- At the lower point place mixture and form into a mini log.
- fold the bottom up and over log.
- Fold in sides.
- Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
- When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
- Repeat.
- Serve with stir fried veggies and dipping sauce.
Reviews
-
We really enjoyed these egg rolls - a nice change from the more standard ingredients. I used Snow Crab and followed the recipe exactly. I was very happy with how they turned out but thought that they were a little dry for our taste. Next time I would perhaps add more bean sprouts or even some type of sauce to increase the moisture content. Thanks for posting! Made for Culinary Quest 2014
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois