CRAB MEAT AND VEGETABLES EGGROLLS

CRAB MEAT AND VEGETABLES EGGROLLS

PORTIONS: 6

INGREDIENTS

8 oz. / 227 g crab meat

6 eggrolls skin

3 cups shredded cabbage

½ cup carrots cut in Julienne

½ cup yellow pepper cut in Julienne

½ cup scallions cut in Julienne

1 tbsp. hoisin sauce

1 tbsp. oyster sauce

2 garlic cloves, minced

1 tbsp. ginger, minced

1 beaten egg

Oil for frying

METHOD

In a bowl mix crab meat, cabbage, carrots, peppers, scallions, hoisin sauce, oyster sauce, garlic and ginger.

Place the egg rolls skin on the table with a corner pointed towards you, then brush some of the egg yolk on the edges.

Place some crab meat filling under the center eggroll skin, fold lower corner over the center and the side corners toward the center and roll it to close. 

Fry the eggrolls until golden brown and serve with dipping sauce.

DIPPING EGGROLL SAUCE

1 tsp. honey

1 tbsp. water

2 tbsp. soy sauce

1 tsp. rice wine vinegar

1 tsp. rice wine

1tbsp. chopped scallions

½ tsp. hot sesame oil

METHOD

In a bowl mix all ingredients together and serve in individual dishes.