Crab Stuffed Egg Roll

prep time:: 30 min
total time:: 5 min

Makes 6 egg rolls

Crab Stuffed Egg Rolls are just as fun to eat as to make! Served over a Lo mein or bed of Rice. Also great served as appetizer cut in half and presented to all your guests.

ingredients

6 Egg Roll Wraps
8 oz Crab Meat
2 Heads - Scallions
1/4 cup - Red Cabbage
1 - Carrot
3 Tbs - Soy Sauce
1 tsp - Ginger
1/2 tsp - Ancho Chile Pepper
1/2 tsp - Garlic Powder
1/2 tsp - Thyme
Pinch - White Pepper
Pinch - Salt
Peanut Oil

directions

1
Chop all dry ingredients; Red Cabbage, Cabbage, Carrots, Scallions, Salt, Thyme, Garlic Powder, White Pepper, Ginger and Ancho Chile Pepper.
2
Use food processor for finer dicing. Combine Crab Meat last leaving larger pieces.
3
Roll desired mixture amount in Wrap. Place mixture longways in middle, from corner to corner. Fold corners over. Damp outer corner with water to keep sealed.
4
Add Peanut Oil in pan giving yourself 2“-4” of depth. Wait for temp. to rise to 425°. Let Rolls fry until golden brown.