SPICY CRAB SPRING ROLLS
This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.
Provided by Christy Blaker
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Shred crabmeat using 2 forks or in a food processor.
- Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
- Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
- Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g
BAKED SPRING ROLLS
Steps:
- Preheat the oven to 425 degrees. Make the spring rolls: Cook the ham in 2 teaspoons vegetable oil in a small nonstick skillet over medium heat until crisp, 2 to 4 minutes. Add the ginger, garlic and scallions; cook until fragrant, about 1 more minute.
- Toss the cabbage and carrot with the hot ham mixture in a large bowl. Add the crab, cilantro, chili-garlic paste, 1 teaspoon sesame oil, the soy sauce and vinegar; toss.
- Wrap the spring rolls (see right). Pierce each roll with a skewer in a few places to prevent bursting.
- Place a rack in a baking dish and brush with vegetable oil. Mix the remaining 2 teaspoons vegetable oil and 1/2 teaspoon sesame oil; lightly brush on rolls. Place the rolls on the rack; bake until golden on top, about 15 minutes. Turn the rolls; bake until golden and crisp, 8 to 10 more minutes.
- Meanwhile, mix all the sauce ingredients in a small bowl. Serve with the warm spring rolls.
Nutrition Facts : Calories 89 calorie, Fat 2 grams, SaturatedFat 0 grams, Cholesterol 27 milligrams, Sodium 397 milligrams, Protein 9 grams, Sugar 1 grams
BAKED SPRING ROLLS WITH CRAB
Provided by Rachael Ray : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Add oil to a preheated skillet over medium to medium high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet. Your crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet. Bake rolls 15 minutes or until lightly golden all over in the center of the oven.
BAKED PORK SPRING ROLLS
An exciting blend of pork, vegetables and spices is sealed inside wrappers, then baked until crisp. Delicious and crunchy without deep frying!
Provided by Anonymous
Categories Appetizers and Snacks Wraps and Rolls
Time 45m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Place pork in a medium saucepan. Cook over medium high heat until evenly brown. Remove from heat and drain.
- In a medium bowl, mix together pork, cabbage, carrot, green onions, cilantro, sesame oil, oyster sauce, ginger, garlic and chile sauce.
- Mix cornstarch and water in a small bowl.
- Place approximately 1 tablespoon of the pork mixture in the center of spring roll wrappers. Roll wrappers around the mixture, folding edges inward to close. Moisten fingers in the cornstarch and water mixture, and brush wrapper seams to seal.
- Arrange spring rolls in a single layer on a medium baking sheet. Brush with vegetable oil. Bake in the preheated oven 20 minutes, until hot and lightly browned. For crispier spring rolls, turn after 10 minutes,
Nutrition Facts : Calories 154 calories, Carbohydrate 20.1 g, Cholesterol 15.1 mg, Fat 4.9 g, Fiber 0.9 g, Protein 6.7 g, SaturatedFat 1.4 g, Sodium 200.8 mg, Sugar 0.4 g
BAKED SPRING ROLLS
Make and share this Baked Spring Rolls recipe from Food.com.
Provided by aeval
Categories Meat
Time 40m
Yield 16-18 spring rolls
Number Of Ingredients 14
Steps:
- Preheat oven to 425°F.
- In a wok or large pan, brown a pound of lean ground beef with some ginger.
- Add a handful of pre-soaked rice noodles, chopped carrots, onions, celery, bean sprouts, daikon, mushrooms into the mix.
- Add some soy sauce, red peppers, seaseme oil, and rice vinegar. Cook until heated through.
- Roll a little less than a handful of mixture on a spring roll wrapper, roll it up (I used a bit of water to seal), and place on a baking sheet, pre-sprayed with PAM or some other nostick spray.
- Bake for approx 20 minutes.
- Enjoy with your choice of sauce.
Nutrition Facts : Calories 78.3, Fat 3, SaturatedFat 1.2, Cholesterol 19.1, Sodium 69.9, Carbohydrate 5.7, Fiber 0.5, Sugar 0.6, Protein 6.8
BAKED CRAB SPRING ROLLS
Make and share this Baked Crab Spring Rolls recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 45m
Yield 4 rolls
Number Of Ingredients 11
Steps:
- Preheat oven to 400°; add oil to a preheated skillet over medium to medium-high heat.
- Saute pepper, celery, water chestnuts, and onion for 2-3 minutes.
- While veggies are still a little crunchy, transfer to a bowl; to the bowl also add bean sprouts, crab, soy sauce, and thyme; combine well with a spoon.
- Paint half a sheet of phyllo dough with melted butter and fold sheet in half, making almost a square.
- Pile a few spoonfuls of filling 2 inches from the bottom of the sheet and leaving 2 inches at either side of sheet.
- Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
- Your crab pastry will look like a spring roll; dab the edges and sides of your roll with melted butter and place seam-side down on a pastry sheet.
- Assemble all and bake on center rack 15 minutes or until lightly golden all over.
Nutrition Facts : Calories 288, Fat 14.4, SaturatedFat 6.4, Cholesterol 87.5, Sodium 996.1, Carbohydrate 17.4, Fiber 1.8, Sugar 2.5, Protein 22.1
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