Baked Crab Spring Rolls

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READY IN: 45mins
YIELD: 4 rolls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°; add oil to a preheated skillet over medium to medium-high heat.
  • Saute pepper, celery, water chestnuts, and onion for 2-3 minutes.
  • While veggies are still a little crunchy, transfer to a bowl; to the bowl also add bean sprouts, crab, soy sauce, and thyme; combine well with a spoon.
  • Paint half a sheet of phyllo dough with melted butter and fold sheet in half, making almost a square.
  • Pile a few spoonfuls of filling 2 inches from the bottom of the sheet and leaving 2 inches at either side of sheet.
  • Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
  • Your crab pastry will look like a spring roll; dab the edges and sides of your roll with melted butter and place seam-side down on a pastry sheet.
  • Assemble all and bake on center rack 15 minutes or until lightly golden all over.
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