Crab Egg Rolls
Nutrition
Calories: 499 kcalCarbohydrates: 54 gProtein: 30 gFat: 41 gSaturated Fat: 19 gCholesterol: 79 mgSodium: 849 mgFiber: 12 gSugar: 12 gVitamin A: 15.525 IUCalcium: 97 mgIron: 18 mg
Ingredients
- 1-1/2 lbs crabmeat cooked and picked
- ½ lb ham cured ham
- 2 med onions
- 2 stalks Celery stalks bunch with leaves, with green tops
- 2 cups Bok choy
- 1 cup chopped water chestnuts
- 1 whole red bell pepper
- 1 whole green bell pepper
- 3 whole large eggs
- 1-1/2 tbsp soy sauce
- 1 ½ tablespoons thai fish sauce
- 1 tbsp chopped parsley or cilantro
- 1 teaspoon fresh ginger root grated
- 1 dash black pepper to taste
- 2 cups oil for deep frying
- 36 each egg roll wrappers
Instructions
- Mince the cured ham in a skillet. Remove from the heat and set aside. Rig for deep frying, heating the oil to 350 degrees.
- Mix the ginger, soy sauce, fish sauce, and black pepper in a large bowl.
- Cut the bell peppers, celery, and bok choy into strings; mix them into the bowl, along with the chopped parsley or cilantro, onion, and water chestnuts.
- Lightly beat the eggs and stir them in. Add the crabmeat and minced ham. Mix everything well, then put about 1 tbsp of the mixture on each egg roll skin. Fold the skins over, roll, and seal lightly with a little water.
- Deep-fry a few at a time until the rolls are slightly browned. Do not overcook. Drain on brown bags. Serve hot, along with a dipping sauce or two.