Baked Crab Spring Rolls
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- 1 Tbsp
- vegetable oil
- red bell pepper, finely chopped
- celery ribs, finely chopped
- whole water chestnuts, finely chopped
- 1/2 small
- yellow onion, finely chopped
- 1/4 c
- fresh bean sprouts, chopped
- 2 can(s)
- lump crab meat, drained and flaked (2 6 oz cans)
- 2 Tbsp
- tamari (or dark soy sauce)
- 1/2 tsp
- dried thyme
- 4 sheet(s)
- phyllo dough, defrosted (13 x 17 in. each)
- 4 Tbsp
- butter, melted
1Preheat your oven to 400 degrees F.
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.
3Add the bean sprouts, crab, tamari and thyme to the bowl of veggies. Combine well.
4Brush half a sheet of phyllo dough with melted butter and fold the sheet in half, making almost a square.
5Put a few spoonfuls of filling 2 inches from the bottom of the sheet (leaving 2 inches at either side of the sheet).
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.
7Dab the edges and sides of the roll with melted butter and put it seam-side down on a baking sheet.
8Repeat for the rest of the phyllo sheets/crab & veggie mixture.
9Bake on the center rack of your oven for about 15 min., or until lightly golden all over.