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Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
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Total Time:
Prepare in advance, then quickly fry for a crispy appetizer in just 2 minutes.
Ingredients:
  • 15 egg roll wrappers
  • 1 pound pasteurized lump crabmeat
  • 1 quart vegetable oil
  • 2 tablespoons lime juice
  • 1 tablespoon white sugar
  • 2 tablespoons Asian fish sauce
  • 1 tablespoon water
  • 0.5 teaspoon ground ginger
  • 0.5 teaspoon hot red pepper flakes
  • 0.25 cup chopped fresh cilantro, for garnish
Instructions:
  • Lay an egg-roll wrapper on a flat surface. Place 3 tablespoons of crabmeat in the center of the wrapper, shaping it into a log. Fold the corner nearest to you securely over the filling, followed by overlapping the right and left corners. Roll the wrapper tightly like a cigarette, dampen the end with wet fingertips, and press to seal. Repeat the process with the remaining wrappers and crab.
  • Heat oil in a Dutch oven to 300 degrees. Fry rolls in batches of 5, turning once, until golden brown, for about 2 minutes. Drain, cool, and store in a zip-lock bag in the refrigerator. (Prep ahead: Can be made up to 3 days in advance.) Reserve oil for later use.
  • Prepare dipping sauce in advance. Preheat oven to 200 degrees. Reheat oil to 375 degrees in a Dutch oven. Fry rolls in batches of 5, flipping halfway, until crispy and golden brown, roughly 2 minutes. Drain on a rack over a baking sheet and keep warm in the oven for up to 20 minutes before serving.
  • Slice each roll into three pieces, garnish with fresh cilantro, and enjoy with your favorite dipping sauce.

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