Crab Egg Rolls

Recipe by Diana Adcock
READY IN: 40mins




  • 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.