Rating: 4 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2

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

Gallery

Recipe Summary

Servings:
45
Yield:
45 hors d'oeuvres
Advertisement

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.

    Advertisement
  • 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

37 calories; protein 2.4g; carbohydrates 1.9g; fat 2.1g; cholesterol 9.2mg; sodium 97.6mg. Full Nutrition
Advertisement