Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce Ingredients

The following are the ingredients needed to make delicious Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce for 45 servings:

  • 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

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce easily:

  1. 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. 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. 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. 4 Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

Notes

  • Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

Per Serving: 37 calories; 2.1 grams of fat; 1.9 grams of carbohydrates; 2.4 grams of protein; 9 milligrams of cholesterol; 98 milligrams of sodium.

  1. May 21st 2016

    After reading the reviews I decided to add chopped water chestnuts and sliced green onion to my filling to make it go further. These turned out really good. The sauce was a bit stout and on ...

  2. Jul 16th 2013

    BP3, the directions say that you are supposed to deep fry them in a dutch oven. A dutch oven is not actually an oven, it's a pot you fry them in, THEN you put them in the actual oven to kee ...

  3. Feb 9th 2011

    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.

  4. Jan 24th 2011

    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. Tha ...

  5. Nov 3rd 2007

    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 ...

  6. Dec 11th 2005

    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 nearb ...

  7. Feb 24th 2005

    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 a ...