Description
Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d’oeuvre.
Ingredients
- 15 egg roll wrappers
- 1 pound pasteurized lump crabmeat
- 1 quart vegetable oil
- 2 tablespoons lime juice
- 1 tablespoon white sugar
- 2 tablespoons Asian fish sauce
- 1 tablespoon water
- ½ teaspoon ground ginger
- ½ teaspoon hot red pepper flakes
- ¼ cup chopped fresh cilantro, for garnish
Instructions
- 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.
Servings: 45