Crab Egg Rolls

Crab Egg Rolls

This recipe was inspired by one from Emeril Lagasse on foodnetwork.com. My store did not have any wonton wraps, so I used egg roll wraps instead, which turned it into an egg roll, instead of a Fresh Crab Spring Roll. These turned out beyond delicious and I would definitely make them again.

Ingredients

• 2 ounces Chinese cellophane or glass noodles, cooked
• Sesame oil
• Soy Sauce
• 1 bunch of green onions, chopped into strips
• 8 egg roll wrappers (or just a package, depending on how much you fill them)
• 1 pound jumbo lump crab meat (imitation works well, too)
• 1/2 cup mayonnaise
• 4 teaspoons chili paste
• Salt and ground black pepper
• 1/2 cup julienne carrots
• 1/2 cup packed cilantro leaves
• Sweet Chili Sauce (for dipping)
• Vegetable Oil (or preferred frying oil)

Instructions

1. Cook the cellophane noodles by directions. It should say boil water, then remove from heat and let noodles sit in water until ready. Should only take 5-10 minutes, depending on how firm you want your noodles.
2. Once the noodles are done, spread them on a cookie sheet to dry and drain off as much water as possible. They will still retain moisture, which is ok. Spread 1 TBSP of Sesame Oil and 1 TBSP of Soy Sauce over the noodles and let them continue to sit.
3. Fill a high pot with enough oil to cover your egg rolls (so about 3-5 inches). Heat on almost high (so 8-9 on the nob) until a test piece of egg roll covering crisps.
4. In a bowl, mix the crab, mayonnaise, chili paste, and salt and pepper. It should be a thin coating on the crab.
5. Make sure your carrots of thin and the proper length of the egg roll. Then cut thin strips of the green onions so that they fit in the egg roll. Halve the green tops, quarter the whiter bottoms.
6. Form an assembly line of your ingredients. First the cellophane noodles, then the crab, then the carrots and onions and lastly some of the parsley (just add as is to the roll).
7. Have your egg roll wrapper face you like a diamond. About an inch from the corner closest to you, lay some of the cellophane noodles, then 1 tsp or 1.5 tsp of the crab mixture, then layer or vegetables and herbs. Take the corner closest to you and roll/fold it over the mixture. Then fold in the left and right sides and roll to the other corner. Use a little dip of water to close the flap if just rolling it does not.
8. Test the oil with an imperfect piece of egg roll. When ready, put 1-2 egg rolls in at a time and watch them. Cook for about 5 minutes or until a deep golden brown on all sides. 
9. Take out and put on a paper towel to soak up any leftover oil. 
10. Serve with a dipping sauce of your choice. A Peanut Sauce or a Sweet Thai Chili Sauce.

Storage: a Tupperware or other airtight container. Keeps for about 5 days.