baked crab spring rolls
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This is a healthier version of the deep-fried spring roll. My family really enjoyed these. You can serve these as an appetizer, but I served them as a main dish. Based on a Rachael Ray recipe.
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yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Bake
Ingredients For baked crab spring rolls
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1 Tbspvegetable oil
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1/2red bell pepper, finely chopped
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2celery ribs, finely chopped
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6whole water chestnuts, finely chopped
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1/2 smyellow onion, finely chopped
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1/4 cfresh bean sprouts, chopped
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2 canlump crab meat, drained and flaked (2 6 oz cans)
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2 Tbsptamari (or dark soy sauce)
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1/2 tspdried thyme
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4 sheetphyllo dough, defrosted (13 x 17 in. each)
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4 Tbspbutter, melted
How To Make baked crab spring rolls
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1Preheat your oven to 400 degrees F.
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2Add the oil to a large skillet over medium-high heat. Saute eht pepper, celery, water chestnuts and onion for 2-3 min. Then transfer to a bowl. The veggies should still retain some crunch.
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3Add the bean sprouts, crab, tamari and thyme to the bowl of veggies. Combine well.
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4Brush half a sheet of phyllo dough with melted butter and fold the sheet in half, making almost a square.
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5Put a few spoonfuls of filling 2 inches from the bottom of the sheet (leaving 2 inches at either side of the sheet).
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6Fold the bottom half up and side edges in, then roll up and over until you reach the top of the sheet. The crab pastry should be looking like a spring roll at this point.
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7Dab the edges and sides of the roll with melted butter and put it seam-side down on a baking sheet.
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8Repeat for the rest of the phyllo sheets/crab & veggie mixture.
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9Bake on the center rack of your oven for about 15 min., or until lightly golden all over.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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