Crab Egg Rolls

Name: Crab Egg Rolls
Ingredients: 1 clove garlic, minced; 1 tablespoon vegetable oil; 1 cup bok choy or 1 cup suey choy, shredded; 1/2 cup snow pea pods, chopped; 1/4 cup chopped water chestnut; 1/2 cup bean sprouts; 1/4 cup chopped green onion; 1 1/2 cups flaked crabmeat or 1 1/2 cups imitation crabmeat; 1 egg, beaten well; 2 tablespoons dark soy sauce; 1/2 teaspoon black pepper; 1/2 cup red pepper flakes; 8 egg roll wraps; 2 cups vegetable oil (for frying)

14 ingredients

19 steps

Ingredients

1 clove garlic, minced
1 tablespoon vegetable oil
1 cup bok choy or 1 cup suey choy, shredded
1/2 cup snow pea pods, chopped
1/4 cup chopped water chestnut
1/2 cup bean sprouts
1/4 cup chopped green onion
1 1/2 cups flaked crabmeat or 1 1/2 cups imitation crabmeat
1 egg, beaten well
2 tablespoons dark soy sauce
1/2 teaspoon black pepper
1/2 cup red pepper flakes
8 egg roll wraps
2 cups vegetable oil (for frying)

Directions

1

In a large skilled over medium high heat saute the minced garlic in the 1 T.
2

oil.
3

Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
4

Stir fry for 4 minutes.
5

Stir in the crab, egg, soy sauce, and pepper.
6

Stir well.
7

Add the pepper flakes if using.
8

Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
9

Heat oil in a heavy skillet over medium high heat.
10

Lay out the wrappers and divide mixture evenly.
11

Wrap envelope style.
12

Example: You want the 4 points of the wrapper up, down, right and left.
13

At the lower point place mixture and form into a mini log.
14

fold the bottom up and over log.
15

Fold in sides.
16

Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
17

When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
18

Repeat.
19

Serve with stir fried veggies and dipping sauce.