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.


☆☆☆☆☆ 0 votes

15 Min
20 Min


  • 1 Tbsp
    vegetable oil
  • 1/2
    red bell pepper, finely chopped
  • 2
    celery ribs, finely chopped
  • 6
    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


  1. Preheat your oven to 400 degrees F.
  2. Add 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.
  3. Add the bean sprouts, crab, tamari and thyme to the bowl of veggies. Combine well.
  4. Brush half a sheet of phyllo dough with melted butter and fold the sheet in half, making almost a square.
  5. Put a few spoonfuls of filling 2 inches from the bottom of the sheet (leaving 2 inches at either side of the sheet).
  6. Fold 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.
  7. Dab the edges and sides of the roll with melted butter and put it seam-side down on a baking sheet.
  8. Repeat for the rest of the phyllo sheets/crab & veggie mixture.
  9. Bake 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

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