Crab Egg Rolls
Crab egg rolls are a different take on your original eggroll variations. I love the taste of crab so, naturally this was a instant fall-in-love eggroll recipe. Eggrolls are easy to make and this one is no exception. Most ingredients are shelf stable especially if you buy the beans sprouts that come in a jar vs fresh.
If you like crab wontons you will love this crab eggroll recipe. Wonton and eggrolls are very similar except for the type of shell used and how they are folded. Wonton’s often have cream cheese added to the filling which I am not a personal fan of. This is also very similar to shrimp eggrolls which I also love and I’m sure you do too. So if you like crab give these a try they are great!
These crab eggrolls are made similar to shrimp eggrolls except for a few alterations to the filling. Crab eggrolls contain water chestnuts. Water chestnuts can be found canned in the Asian section of your grocery store.
Recipe details are in the printable recipe card below. To make these crab egg rolls you will need eggroll wrappers, crab either canned or fresh, cabbage, pea pods, water chestnuts, green onion, onion, garlic, soy sauce, sherry, and mirin.
Combine the soy sauce, sherry, and mirin.
Sauté the onions in oil and add the garlic. Add the cabbage and sauté till the cabbage is softened. Add the pea pods, green onion and water chestnuts (chopped) and sauté till the pea pods are tender. Pour on the sauce and add the crab, cook till combined and heated through.
Slightly moisten the edges of your egg roll wrapper. Add about 1 tablespoon of filling and seal by folding. Fold the egg roll skin from the bottom over the mixture, making a tight tube of the crab mixture. Fold corners in from the sides, and press to stick against folded roll. Then roll the rest of the way.Deep fry at 350 degrees F or saute in 1/2 inch of oil in a frying pan on medium till golden brown on both sides.