Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.
INGREDIENTS (for 4 servings):
- 15 egg roll wrappers
- 1 pound pasteurized lump crabmeat
- 1 quart vegetable oil
-
- Dipping sauce:
- 2 tablespoons lime juice
- 1 tablespoon white sugar
- 2 tablespoons Asian fish sauce
- 1 tablespoon water
- 1/2 teaspoon ground ginger
- 1/2 teaspoon hot red pepper flakes
- 1/4 cup chopped fresh cilantro, for garnish
PREPARATION:
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.
This recipe was originally featured in the USA WEEKEND article Easy Open House on December 12, 2004.
Find the Perfect Recipe from Pam Anderson.
Copyright 2004 USA WEEKEND and columnist Pam Anderson. All rights reserved.