CRAB RANGOON EGG ROLLS

We are going to prepare here a very crunchy roll with seafood flavor, perfect as a starter or as an appetizer. The main ingredient is crab meat, but you can make them with leftover grilled fish or cooked shrimp instead.

INGREDIENTS

  • 1 can of crab meat
  • 1 egg
  • 1 onion
  • 1 leek
  • 2 cloves of garlic
  • 8 sheets of brick pasta
  • 10 ml of olive oil
  • 2 tablespoons of peanut oil
  • 0.5 teaspoon of paprika
  • Chives
  • Salt
  • Pepper
  • Sauce
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon cider vinegar
  • 1 tablespoon hazelnut oil
  • 1 teaspoon of paprika

PREPARATION

  1. Drain the crab meat. Peel, wash, and chop the onion. Peel and chop the garlic.
  2. Remove two layers of the leeks, remove the tips, and chop. Chop the chives.
  3. Heat the peanut oil in a saucepan and add the chopped leek, onion and garlic, and 2 tbsp. of water.
  4. Cook over low heat for about 30 minutes.
  5. Pour into a salad bowl with the drained crab meat, the chopped chives, and the egg white, season with salt and pepper, and mix.
  6. Cut each sheet of brick pastry in two and spread them with the egg yolk beaten with 2 tbsp of water.
  7. Place a spoonful of the mixture in the center of each sheet, fold in the sides and roll up to form a small package.
  8. Fry in a frying pan with olive oil and drain on absorbent paper.
  9. Mix well all the ingredients of the sauce.

PRESENTATION

Place the rolls in bowls and serve with the sauce.

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