Thursday, December 26, 2013

Vegetable RollsBaked Crab Spring Rolls

Vegetable RollsBaked Crab Spring Rolls
Vegetable RollsBaked Crab Spring Rolls
1 Tbs vegetable oil or olive oil
1/2 red bell pepper, chopped fine
2 celery stalks from the heart, chopped fine
6 water chestnuts, chopped fine
1/2 small onion, chopped fine
1/4 cup fresh bean sprouts, chopped
2 cans lump crab meat - (6 oz ea), drained, flaked
2 Tbs dark soy, such as Tamari
1/2 tsp dried thyme leaves
4 sheets frozen phyllo dough - (13" by 17"), defrosted
3 Tbs melted butter

Preheat oven to 400 degrees.
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.
Preparation time: 10 minutes
Cooking time: 20 minutes
Ready in: 30 minutes

Nutrition Facts

Nutrition (per serving): 304.7 calories; 41% calories from fat; 14.2g total fat; 83.0mg cholesterol;
867.0mg sodium; 538.2mg potassium; 27.3g carbohydrates; 4.1g fiber; 4.8g sugar; 17.8g protein.


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