Crispy Crab Egg Rolls
Golden, crispy egg rolls packed with crab meat, vegetables, and Asian seasonings. A party favorite with sweet chili dipping sauce.
Instructions
- 1
Heat 2 tablespoons oil in a wok over high heat. Add garlic and ginger, stir-fry 30 seconds.
- 2
Add mushrooms and coleslaw mix. Stir-fry 3-4 minutes until slightly wilted but still crisp. Remove from heat.
- 3
Stir in crab meat, green onions, soy sauce, and sesame oil. Let cool slightly.
- 4
Place about 3 tablespoons filling on each wrapper. Fold bottom corner over filling, fold in sides, and roll tightly. Seal edge with water.
- 5
Heat frying oil to 350°F (175°C). Fry egg rolls in batches of 3-4 for 3-4 minutes, turning once, until golden brown.
- 6
Drain on paper towels. Serve hot with sweet chili sauce.
Chef's Tips
- Don't overfill the wrappers or they'll burst while frying.
- Make sure the filling is cool before wrapping to prevent soggy rolls.
- These freeze well—fry from frozen, adding a couple minutes to cooking time.
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