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Monday, November 16, 2015

crab-filled egg rolls with ginger-lime dipping sauce

Ingredients

  • Servings: 45
  • 15 egg roll wrappers
  • 1 pound pasteurized lump crabmeat
  • 1 quart vegetable oil
  • dipping sauce:
  • 2 tablespoons lime juice
  • 1 tablespoon white sugar
  • 2 tablespoons asian fish sauce
  • 1 tablespoon water
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon hot red pepper flakes
  • 1/4 cup chopped fresh cilantro, for garnish

Recipe

  • place an egg-roll wrapper on a work surface. center 3 tbs. crabmeat on the wrapper, forming it into a log. fold the corner closest to you tightly over the filling, then overlap right and left corners. then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. press to seal. repeat with remaining wrappers and crab.
  • heat oil in a dutch oven to 300 degrees. cook rolls, 5 at a time, turning once, until blond, about 2 minutes. drain, cool and refrigerate in a zipper-lock bag. (can be prepared to this point up to 3 days ahead.) reserve oil.
  • several hours before serving, mix dipping sauce ingredients together. heat oven to 200 degrees. reheat oil to 375 degrees in dutch oven. cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes. drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
  • cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

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