Gluten Free Crab Egg Rolls |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From You Won't Believe It's Gluten free by Roben Ryberg. Ingredients:
8 ounces pasteurized crabmeat |
3 ounces cabbage, finely chopped (about 1 cup) |
3 spring onions, sliced finely |
1 tablespoon toasted sesame seeds |
1 teaspoon soya sauce (gluten free) |
1 egg white |
1/4 teaspoon salt |
12 spring roll wrappers |
2 tablespoons oil, for frying |
Directions:
1. Combine all but the last 2 ingredients in a medium sized bowl. Mix well.
2. Place several spring roll wrappers at a time in a shallow bowl of cool water to soften them. This takes just 2-3 minutes.
3. Place the mixture by the tablespoon in the lower third of a wrapper, leaving at least a 1 inch margin on each side. Fold the short end up and over the mixture, then fold the sides over the mixture. Roll up towards the far end. Place in a single layer on a baking sheet.
4. Cover with a damp cloth if not frying right away.
5. Heat the oil in a large skillet over medium heat. Add the egg rolls and cook for about 5 minutes on each side, until nicely browned and cooked through.
6. Please note that you will surely have at least one broken egg roll. Using a spatula will minimize breaking. Too much filling can cause breaking.
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