Dungeness Crab Spring Rolls

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By Todd Johnson

Story Published: Mar 31, 2008 at 12:08 PM PST

Story Updated: Mar 31, 2008 at 12:08 PM PST

Ingredients

Dungeness Crab Spring Rolls - 10/11/2004

3/4 lb. Dungeness crab 1/2 cup mayonnaise
1 cup cooked rice noodles 1/4 cup nappa cabbage
1/4 cup red pepper 1/4 cup green onions
1 Tbl. oyster sauce 4 egg whites
12 spring roll wrappers

Directions

Mix crab, mayonnaise, cooked rice noodles, nappa cabbage, red pepper, green onions and oyster sauce in a bowl.

Pull spring roll wrapper sheets apart and keep moist. With a corner pointed towards you, brush wrapper with egg whites. Add 3 oz. of filling, then roll tightly and fold in the sides. Take another wrapper and repeat to "double roll" the spring roll. Repeat until you have 6 rolls.

Note: You can use egg roll wrappers instead of spring roll wrappers. If you use the egg rolls, you don't need to double roll.

Deep fry the spring rolls in vegetable, peanut or canola oil. Heat the oil to 375 degrees and dry for 4-6 minutes until golden brown. Serves 6.

Recipe from Tom Hollywood, Ponti Seafood Grill

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