HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Seafood Crab Spring Rolls Recipe Rating: N/A Printer Friendly Recipe submitted by cynthiaw Ingredients   (view qty in metric system instead) 2 tablespoon sugar 1 cup pink grapefruit juice 2 tablespoon fresh lime juice 1/8 teaspoon freshly ground pepper 1 vegetable cooking spray 2 cup thinly sliced bok choy 2/3 cup finely chopped green onions 2 tablespoon fresh lime juice 2 teaspoon minced fresh cilantro 1/2 teaspoon minced pickled ginger 1/8 teaspoon salt 1/8 teaspoon freshly ground pepper 6 oz lump crabmeat; shell pieces removed 8 egg roll wrappers 1 egg white 2 tablespoon olive oil 2 cup gourmet salad greens 12 pink grapefruit sections 2 tablespoon slivered almonds; toasted Directions Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes). Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir. Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white. Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o until golden, turning frequently Related Recipes •   Old Fashioned Crab Cakes •   Hot and Bubbly Seafood Toast •   Friday Night Seafood and Pasta Skillet •   Golden Corral's Seafood Salad •   Sour Cream Dressing •   Olive Garden Seafood Pasta Chowder •   Silver Dollar Crab Cakes •   Crab Cakes •   Crab and Corn Soup •   Crockpot Hot Crab Dip •   Crab Cakes with Creamy Vodka- Chili Sauce •   Easy No Knead Refrigerator Rolls •   Easy Giant Popover Rolls •   Mediterranean Style Crab Cakes •   Four Seasons Crab Cakes •   Banana Chocolate Chip Filled Egg Rolls •   South Carolina Deviled Crab •   Crab Cakes with Creamy Garlic Chili Sauce •   Ultimate Roast Beef Sandwich •   Special Crab Salad View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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