Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.

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Ingredients

45
Original recipe yields 45 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dipping sauce:

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutrition Facts

36.7 calories; 2.4 g protein; 1.9 g carbohydrates; 9.2 mg cholesterol; 97.6 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/24/2005
I added a few things to the crab meat to give it more flavor and stretch it out further; 1/2 cup of sliced green onions 1/2 cup of chopped water chestnuts 1/2 cup juliened carrots. This allowed me to use 24 egg rolls instead of a mere 15. I baked mine for 15 in a 400 degree oven (turn 1/2 through cooking) so they won't end up greasy. The dipping sauce has fablous flavor would definetly make it for more than just these eggrolls. Read More
(63)

Most helpful critical review

Rating: 1 stars
11/04/2007
I think I did these wrong but followed the recipe fairly closely. The sauce was horrible and watery and baking these produced a floury really awful tasting item. I don't know what I did wrong. Deep frying would have been a huge improvement. Read More
(11)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2
Rating: 4 stars
02/24/2005
I added a few things to the crab meat to give it more flavor and stretch it out further; 1/2 cup of sliced green onions 1/2 cup of chopped water chestnuts 1/2 cup juliened carrots. This allowed me to use 24 egg rolls instead of a mere 15. I baked mine for 15 in a 400 degree oven (turn 1/2 through cooking) so they won't end up greasy. The dipping sauce has fablous flavor would definetly make it for more than just these eggrolls. Read More
(63)
Rating: 4 stars
02/24/2005
I added a few things to the crab meat to give it more flavor and stretch it out further; 1/2 cup of sliced green onions 1/2 cup of chopped water chestnuts 1/2 cup juliened carrots. This allowed me to use 24 egg rolls instead of a mere 15. I baked mine for 15 in a 400 degree oven (turn 1/2 through cooking) so they won't end up greasy. The dipping sauce has fablous flavor would definetly make it for more than just these eggrolls. Read More
(63)
Rating: 5 stars
12/11/2005
We loved these! I think I'll follow the other raters review and add some stuff to make the crab go farther. Also the crab in the bag works fine for these if you don't have a grocery nearby that sells lump crab. The sauce is great! Read More
(40)
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Rating: 5 stars
02/10/2011
These are amazing! It was a hit all around. what a great balance of flavors. I served these egg rolls with my homemade pork stir fry and sticky rice. Read More
(23)
Rating: 5 stars
01/27/2011
I am giving 5 stars! Other ratings are not fair. You can't bake these in the oven and think they are the same as fried. Don't rate a recipe unless you follow the instructions as written. Thank you! Read More
(17)
Rating: 1 stars
11/03/2007
I think I did these wrong but followed the recipe fairly closely. The sauce was horrible and watery and baking these produced a floury really awful tasting item. I don't know what I did wrong. Deep frying would have been a huge improvement. Read More
(11)
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Rating: 5 stars
07/24/2013
BP3 the directions say that you are supposed to deep fry them in a dutch oven. A dutch oven is not actually an oven it's a pot you fry them in THEN you put them in the actual oven to keep warm after frying. 5 stars these were delicious. Read More
(3)
Rating: 4 stars
05/21/2016
After reading the reviews I decided to add chopped water chestnuts and sliced green onion to my filling to make it go further. These turned out really good. The sauce was a bit stout and on the spicy side but still good. I recommended doubling the sauce if you plan on having enough to go around for each egg roll. The pink chili sauce found in the Asian section of your supermarket would be a great dipping sauce for these too. It would compliment the crab nicely. Read More
Rating: 5 stars
09/27/2019
Great simple recipe. I would also add to the crab to stretch it and change the flavor slightly. Just not so much as to cover the crab taste. Maybe a tbsp Old Bay or some chopped garlic chives. Also use a whipped egg to seal the seams. This helps if you need to delay frying. Read More