Egg Rolls with Sweet & Sour Crab

These egg rolls offer plenty of zing
Staff Writer
Egg Roll

Hollis Wilder

I am a spice girl, as you can tell by this recipe. Here, a crispy wrapper is filled with the perfect blend of sweet and sour vegetables and crab. These egg rolls offer plenty of zing; if you’re not a big fan of heat, cut back a little on the Sriracha or chile sauce.

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12
Servings
71
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 Tablespoons sesame oil
  • 1 small onion, finely chopped
  • 1/2 Cup finely chopped red bell pepper
  • 1 large clove garlic, chopped
  • 1 Tablespoon finely chopped ginger
  • 1/2 Cup packed finely shredded Napa cabbage
  • 1/4 Cup ketchup
  • 1-3 Tablespoon Sriracha or other hot chile sauce
  • 1 Tablespoon sugar
  • 1/2 Cup sake
  • 2 Tablespoons lime juice
  • 2 Tablespoons oyster sauce
  • 1 1/2 Tablespoon cornstarch
  • 8 Ounces fresh lump crabmeat, drained and picked over for shells
  • Nonstick cooking spray, for the pan
  • One package egg roll wrappers
  • 2 scallions, sliced on a bias, for garnish

Directions

In a medium sauté pan over medium-low heat, heat the sesame oil; add the onion and let it sweat for about 3 minutes to soften (do not allow it to brown). Add the red pepper, garlic, ginger, and cabbage; turn off the heat and transfer the vegetable mixture to a medium bowl. Using the same pan, over medium heat, bring the ketchup, Sriracha, sugar, sake, lime juice, and oyster sauce to a boil, whisking constantly. In a small bowl, dissolve the cornstarch in 2 tablespoons of water. Add this to the pan, whisking constantly until the sauce thickens, about 2 minutes. When the bubbles begin to get larger and the sauce is visibly thick, turn off the heat. Add this sauce to the bowl with the vegetables, then add the crab. Mix well and adjust the seasoning as needed.

Preheat the oven to 350 degrees.

Spray a 12-well classic cupcake pan with nonstick cooking spray and line each well with an egg roll wrapper, creating a cup. Divide the crab mixture among the wells, leaving the wrapper open. Bake until the egg roll wrapper is golden brown and crispy at the edges, 20-25 minutes. Let the egg rolls rest in the pan for 5 minutes, then use your hands to lift them from the pan, using the wrappers as handles. Garnish the egg rolls with fresh scallions.

Nutritional Facts

Total Fat
3g
4%
Sugar
2g
2%
Cholesterol
1mg
0%
Carbohydrate, by difference
8g
6%
Protein
1g
2%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
7mg
9%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
14mg
1%
Choline, total
1mg
0%
Fiber, total dietary
1g
4%
Folate, total
8µg
2%
Magnesium, Mg
9mg
3%
Phosphorus, P
15mg
2%
Selenium, Se
1µg
2%
Sodium, Na
132mg
9%
Water
37g
1%

Egg Shopping Tip

The fresher the better. Eggs in supermarkets don't even have half the flavor of fresh eggs. Try to make some time and head to the nearest farmer's market and treat yourself to some farm fresh eggs. They may be pricier but you get every cent back in flavor and a golden orange yolk.

Egg Cooking Tip

With eggs, cooking at a low temperature is almost always preferred. It allows the eggs to keep better texture. Also if you ever mix your uncooked and hard boiled eggs, do not fret. A trick to distinguish the two is a spin on the counter top. Hard boiled eggs will spin with ease while uncooked eggs won't get any momentum.