"Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre." — USA WEEKEND columnist Pam Anderson
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egg roll wrappers
pasteurized lump crabmeat
Asian fish sauce
hot red pepper flakes
chopped fresh cilantro, for garnish
I added a few things to the crab meat to give it more flavor and stretch it out further; 1/2 cup of sliced green onions, 1/2 cup of chopped water chestnuts, 1/2 cup juliened carrots. This allowed me to use 24 egg rolls instead of a mere 15. I baked mine for 15 in a 400 degree oven (turn 1/2 through cooking) so they won't end up greasy. The dipping sauce has fablous flavor, would definetly make it for more than just these eggrolls.
We loved these! I think I'll follow the other raters review and add some stuff to make the crab go farther. Also, the crab in the bag works fine for these if you don't have a grocery nearby that sells lump crab. The sauce is great!
These are amazing! It was a hit all around. what a great balance of flavors. I served these egg rolls with my homemade pork stir fry and sticky rice.
I am giving 5 stars! Other ratings are not fair. You can't bake these in the oven and think they are the same as fried. Don't rate a recipe unless you follow the instructions as written. Thank you!
I think I did these wrong, but followed the recipe fairly closely. The sauce was horrible and watery, and baking these produced a floury, really awful tasting item. I don't know what I did wrong. Deep frying would have been a huge improvement.
* Percent Daily Values are based on a 2,000 calorie diet.
Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Serving Size: 1/45 of a recipe
Servings Per Recipe: 45
Amount Per Serving
Calories from Fat: 19
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