Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 45 |
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Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre. Ingredients:
15 egg roll wrappers |
1 pound pasteurized lump crabmeat |
1 quart vegetable oil |
dipping sauce |
2 tablespoons lime juice |
1 tablespoon white sugar |
2 tablespoons asian fish sauce |
1 tablespoon water |
1/2 teaspoon ground ginger |
1/2 teaspoon hot red pepper flakes |
1/4 cup chopped fresh cilantro, for garnish |
Directions:
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.
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.
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.
4. Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.
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