Crab Egg Rolls
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
348
kcal
17% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).