Crab Spring Rolls
- 1 pound crabmeat, picked over to remove any shells, and shredded
- 1 tablespoon mayonnaise
- ¼–½ teaspoon grated lime peel
- 15 spring roll or egg roll wrappers
- 2 egg yolks, lightly beaten
- Canola oil for deep frying
- 15 small, tender Boston lettuce leaves
- Mint leaves
- Parsley leaves
Instructions:
Don't let the deepfrying steer you away from these light, crunchy rolls. The key to keeping the fat to a minimum is using clean, hot cooking oil and immediately transferring the rolls to papers towels.
- In a small bowl, mix the crabmeat with the mayonnaise and lime peel.
- Place 1 tablespoon of the crabmeat mixture in the center of 1 spring roll wrapper. Fold a pointed end of the wrapper over the crabmeat, then fold the opposite point over the top of the folded point. Brush a bit of the egg yolk over the top of the exposed wrapper, then fold the bottom point over the crabmeat and roll to form a tight packet; set aside. Repeat with the remaining crabmeat and wrappers.
- Heat the oil to 365 degrees in a skillet or deep fryer. Deep-fry the rolls 3 to 4 at a time for 2 minutes or so, until they are a golden brown; drain on paper towels.
- To serve, wrap each spring roll in a wrapper with a single piece of lettuce, and a sprinkling of mint and parsley. Serve with your favorite dipping sauce.