Crab Filled Egg Rolls With Ginger Lime Dipping Sauce Food

CRAB-FILLED EGG ROLLS WITH GINGER-LIME DIPPING SAUCE

Steps:

• 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.

ASIAN VEGETABLE ROLLS WITH SOY-LIME DIPPING SAUCE

Steps:

• Combine soy sauce, lime juice, garlic, honey, ginger, oil and red pepper flakes in small bowl.
• Combine cucumber, carrot, bell pepper and green onion in medium bowl. Stir in 1 tablespoon soy sauce mixture.
• Place about 1 tablespoon vegetable mixture on each lettuce leaf. Roll up leaves; sprinkle with sesame seeds, if desired. Serve with remaining sauce for dipping.

CRAB EGG ROLLS

Steps:

• In a large skilled over medium high heat saute the minced garlic in the 1 T.
• oil.
• Quickly stir in the cabbage, pea pods, water chestnuts, and onions.
• Stir fry for 4 minutes.
• Stir in the crab, egg, soy sauce, and pepper.
• Stir well.
• Add the pepper flakes if using.
• Remove from heat and let stand for 10 minutes-you want to be able to handle it without burning your fingers.
• Heat oil in a heavy skillet over medium high heat.
• Lay out the wrappers and divide mixture evenly.
• Wrap envelope style.
• Example: You want the 4 points of the wrapper up, down, right and left.
• At the lower point place mixture and form into a mini log.
• fold the bottom up and over log.
• Fold in sides.
• Moisten top with water and begin to roll egg roll from bottom until totally wrapped.
• When oil is hot fry 4 at a time, rolling and cooking until evenly golden brown.
• Repeat.
• Serve with stir fried veggies and dipping sauce.

CRAB ASPARAGUS EGG ROLLS WITH THREE DIPPING SAUCES

Steps:

• For egg rolls: Heat 1 tbsp canola oil in wok or sauté pan over medium high heat.
• Add ginger and garlic, toss in oil.
• Sauté cabbage, carrots and asparagus for 1-2 minutes, to heat through.
• Add soy sauce, sesame oil and sauté for one minute more.
• Lower heat to medium and fold in crab meat and scallions.
• Add white pepper to taste.
• Keep over heat to warm through.
• Remove from heat, and let filling cool.
• Place egg roll wrapper in front of you, point down.
• Place about 3 tbsp of filling towards the lower half.
• Roll the bottom up, and the sides in, like an envelope.
• Fold over and seal the end of the egg roll with a bit of water to keep closed.
• Repeat until all egg roll wrappers are filled.
• Heat canola oil in wok or deep frying pan.
• I fry four egg rolls at a time and use just enough oil to cover the egg rolls about ½ to ¾ of the way over.
• Heat oil over medium high heat, to about 350 degrees, and fry egg rolls until golden brown on each side.
• Remove from oil and place on metal wrack or paper towels to drain excess oil.
• Serve with your choice of dipping sauces.
• For sweet soy dipping sauce: Combine all ingredients and stir to dissolve sugar.
• Allow to sit for at least one hour.
• Can be stored covered in refrigerator for up to 2 weeks.
• For duck sauce: Combine mustard and apricot preserves.
• Ready to serve.
• For peanut sauce: Blend peanuts, soy sauce, chili paste, cayenne pepper, brown sugar, and lime juice until mixed thoroughly, into a paste.
• Add as much as hot water is needed until sauce is at desired consistency, thinner or thick, depending on taste.
• Garnish with peanuts.

CRAB-FILLED EGG ROLLS WITH GINGER-LIME DIPPING SAUCE

Steps:

• 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.

BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE

Steps:

• Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
• FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
• Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
• Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
• DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
• When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
• Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.