Gluten Free Crab Egg Rolls

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• 8 ounces pasteurized crabmeat
• 3 ounces cabbage, finely chopped (about 1 cup)
• 3 spring onions, sliced finely
• 1 tablespoon toasted sesame seeds
• 1 teaspoon soya sauce (gluten free)
• 1 egg
• 1/4 teaspoon salt
• 12 spring roll wrappers
• 2 tablespoons oil, for frying

Recipe

• 1 combine all but the last 2 ingredients in a medium sized bowl. mix well.
• 2 place several spring roll wrappers at a time in a shallow bowl of cool water to soften them. this takes just 2-3 minutes.
• 3 place the mixture by the tablespoon in the lower third of a wrapper, leaving at least a 1 inch margin on each side. fold the short end up and over the mixture, then fold the sides over the mixture. roll up towards the far end. place in a single layer on a baking sheet.
• 4 cover with a damp cloth if not frying right away.
• 5 heat the oil in a large skillet over medium heat. add the egg rolls and cook for about 5 minutes on each side, until nicely browned and cooked through.
• 6 please note that you will surely have at least one broken egg roll. using a spatula will minimize breaking. too much filling can cause breaking.