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Crab Spring Rolls - Cooking Light

Category: Appetizers

Author: The Savvybearcat

Date: 1/1/2007

Rating:

(3.0) by 1 users

Ingredients:

2 tbsp Sugar
1 cup Pink grapefruit juice
2 tbsp Fresh lime juice
1/8 tsp Freshly ground pepper
Vegetable cooking spray
2 cup Thinly sliced bok choy
2/3 cup Finely chopped green onions
2 tbsp Fresh lime juice
2 tsp Minced fresh cilantro
1/2 tsp Minced pickled ginger
1/8 tsp Salt
1/8 tsp Freshly ground pepper
6 oz Lump crabmeat, shell pieces removed
8 Egg roll wrappers
1 Egg white
2 tbsp Olive oil
2 cup Gourmet salad greens
12 Pink grapefruit sections
2 tbsp Slivered almonds, toasted

Instructions:

Recipe by: Cooking Light, Sept. 1995, page 84 Preparation Time: 0:08
Place sugar in a small saucepan over medium-high heat; caramelize by
stirring often until sugar melts and is golden (about 2 minutes).
Remove from heat; carefully stir in grapefruit juice and 2
tablespoons lime juice (caramelized sugar will harden and stick to
spoon). Place pan over medium-high heat until caramelized sugar
melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2
cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a
nonstick skillet with cooking spray; place over medium heat until
hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok
choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime
juice through crabmeat); stir.
Working with 1 egg roll wrapper at a time (cover remaining wrappers
to kee from drying out), spoon 1/4 cup crabmeat mixture into center
of wrapper. Fold lower right corner over mixture; fold lower left and
top right corners over mixture. Moisten top left corner with egg
white; roll up jelly-roll fashion. Repeat procedure with remaining
wrappers, crabmeat mixture, and egg white.
Heat oil in skillet over medium-high heat. Add egg rolls; cook 5
minutes o until golden, turning frequently. Arrange 1/2 cup salad
greens and 3 grapefruit sections on each of 4 plates; top each with 2
egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each
serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings.