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Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

3

30 min

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce Photo 1

Category

Egg appetizer

Time

30 min

Serving

45 persons

Calories

37

Rating

3.00★ (9)

Cuisine

Author: Victoria Buriak
Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.

Ingredients

  • egg roll wrappers: 15 piece
  • pasteurized lump crabmeat: 1 pound
  • quart vegetable oil: 1 piece
  • lime juice: 2 Tbsp
  • white sugar: 1 Tbsp
  • Asian fish sauce: 2 Tbsp
  • water: 1 Tbsp
  • ground ginger: 0.5 tsp
  • hot red pepper flakes: 0.5 tsp
  • fresh cilantro: 0.25 cup (for garnish, chopped)

Metric Conversion

Stages of cooking

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  1. Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
    Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce Photo 2
  2. Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
    Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce Photo 3
  3. Several hours before serving, mix dipping sauce ingredients together. Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
    Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce Photo 4
  4. Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.
    Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce Photo 5

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