Crab Spring Rolls – Cooking Light

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Servings: 4 Difficulty: Intermediate
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Crispy, savory rolls filled with sweet crab and vegetables, served with a tangy grapefruit caramel sauce.
Crab Spring Rolls - Cooking Light recipe image
Crab Spring Rolls - Cooking Light recipe image
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Crab Spring Rolls – Cooking Light

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 58.3

Description

These elegant crab spring rolls offer a delightful balance of crispy texture and tender, sweet seafood. The filling combines lump crabmeat with wilted bok choy, green onions, and a hint of pickled ginger for a refreshing crunch and aromatic depth. Wrapped in thin egg roll wrappers and pan-fried until golden, they serve as a perfect appetizer or light main course. The dish is elevated by a vibrant pink grapefruit and lime caramel sauce that adds a sophisticated citrusy sweetness. Ideal for entertaining or a special weeknight dinner, this recipe brings restaurant-quality Chinese-inspired flavor to your home kitchen with fresh, high-quality ingredients.

Ingredients

Directions

  1. Place 2 tablespoons sugar in a small saucepan over medium-high heat. Stir frequently until the sugar melts and turns golden amber, about 2 minutes.
  2. Remove the pan from heat and carefully stir in 1 cup pink grapefruit juice and 2 tablespoons fresh lime juice. The sugar may harden momentarily; return the pan to medium-high heat and stir until the sugar dissolves completely.
  3. Bring the sauce to a boil and cook for 8 minutes, or until reduced to 1/2 cup. Remove from heat and stir in 1/8 teaspoon freshly ground pepper. Set aside.
  4. Coat a nonstick skillet with vegetable cooking spray and place over medium heat until hot. Add 2 cups thinly sliced bok choy and 2/3 cup finely chopped green onions. Sauté until the bok choy just wilts.
  5. In a bowl, combine the bok choy mixture, 2 tablespoons fresh lime juice, 2 teaspoons minced fresh cilantro, 1/2 teaspoon minced pickled ginger, 1/8 teaspoon salt, 1/8 teaspoon freshly ground pepper, and 6 ounces lump crabmeat (with shell pieces removed). Gently stir to combine.
  6. Lay out 8 egg roll wrappers, covering those not in use with a damp cloth to prevent drying. Spoon 1/4 cup of the crab mixture into the center of each wrapper.
  7. Fold the lower right corner over the filling, then fold the lower left and top right corners over the mixture. Moisten the top left corner with beaten egg white and roll up tightly in a jelly-roll fashion. Repeat for all rolls.
  8. Heat 2 tablespoons olive oil in a skillet over medium-high heat. Add the spring rolls and cook for 5 minutes, turning frequently, until golden brown and crispy on all sides.
  9. Arrange 1/2 cup gourmet salad greens and 3 pink grapefruit sections on each of 4 plates. Top each serving with 2 spring rolls.
  10. Drizzle 2 tablespoons of the caramelized grapefruit sauce over each serving and sprinkle with 1-1/2 teaspoons toasted slivered almonds. Serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 58.3kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 0.9mg1%
Total Carbohydrate 14.8g5%
Dietary Fiber 0.2g1%
Sugars 12.6g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: crab, spring rolls, chinese, seafood, appetizer, grapefruit, caramel sauce, bok choy, pan-fried, crispy, citrus, cooking light, healthy, entertaining, asian fusion, lump crab, egg roll wrappers, ginger, lime, grapefruit sections
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