Crab Spring Rolls Recipe

Step 1

Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes).

Step 2

Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon).

Step 3

Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper.

Step 4

Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir.

Step 5

Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white.

Step 6

Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o until golden, turning frequently. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-1/2 teaspoons nuts.

Things You'll Need

  • 2tb Sugar
  • 1c Pink grapefruit juice
  • 2tb Fresh lime juice
  • 1/8ts Freshly ground pepper
  • Vegetable cooking spray
  • 2c Thinly sliced bok choy
  • 2/3c Finely chopped green onions
  • 2tb Fresh lime juice
  • 2ts Minced fresh cilantro
  • 1/2ts Minced pickled ginger
  • 1/8ts Salt
  • 1/8ts Freshly ground pepper
  • 6oz Lump crabmeat; shell pieces removed
  • 8 Egg roll wrappers
  • 1 Egg white
  • 2tb Olive oil
  • 2c Gourmet salad greens
  • 12 Pink grapefruit sections
  • 2tb Slivered almonds; toasted

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