Baked Crab Spring Rolls Recipe

Summary

Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelMedium
Health IndexAverageServings6
CourseMethod
Main Ingredient

Ingredients

 Vegetable oil/Olive oil1 Tablespoon
 Bell pepper1⁄2 , finely chopped
 Celery ribs2 , finely chopped
 Water chestnuts6 , finely chopped
 Onion1⁄2 Small, finely chopped
 Fresh bean sprouts1⁄4 Cup (4 tbs), chopped (Handful)
 Canned lump crabmeat12 Ounce, drained and flaked (2 Cans, 6 Ounce Each)
 Dark soy sauce2 Tablespoon (Such As Tamari)
 Thyme leaf1⁄2 Teaspoon, dried (Eyeball It)
 Phyllo dough sheets4 , Defrosted (13 X 17 Inches Each)
 Butter3 Tablespoon, melted

Nutrition Facts

Serving size

Calories 175 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.2%

Saturated Fat 4.2 g21%

Trans Fat 0 g

Cholesterol 66.1 mg

Sodium 629.2 mg26.2%

Total Carbohydrates 13 g4.2%

Dietary Fiber 1.1 g4.4%

Sugars 1.6 g

Protein 10 g19.4%

Vitamin A 6.4% Vitamin C 21%

Calcium 1.8% Iron 4.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Preheat oven to 400° F.

MAKING
2. In a preheated skillet over medium to medium-high heat saute pepper, celery, water chestnuts, and onion in oil for 2 to 3 minutes.
3. Transfer to a bowl while veggies are still a little crunchy and combine with bean spouts, crab, soy sauce, and thyme well with a spoon.
4. With melted butter paint half of a sheet of phyllo dough and fold sheet in half, making almost a square.
5. From the bottom of sheet pile a few spoonfuls of filling 2 inches and leaving 2 inches at either side of sheet.
6. Then folding the bottom flap up with side edges in roll up and over such that you reach the top of the sheet.
7. Your crab pastry will look like a spring roll.
8. With melted butter dab the edges and sides of your roll and place seam-side down on a pastry sheet.
9. Assembling all bake on center rack 15 minutes or until lightly golden all over.

SERVING
10. Serve as desired.
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