Baked Crab Spring Rolls

Baked Crab Spring Rolls Recipe

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Kathy D


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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15 Min
20 Min


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

How to Make Baked Crab Spring Rolls


  • 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.

Printable Recipe Card

About Baked Crab Spring Rolls

Course/Dish: Seafood Appetizers, Seafood
Main Ingredient: Seafood
Regional Style: Chinese