Mini crab egg rolls

Mini crab egg rolls.

I had a lot of wonton wrappers left over so I decided to make mini egg rolls this morning.

The mantu I made yesterday was so rich in flavor I know I wanted something light for breakfast.

I started off with some coleslaw mix that I nuked in the microwave for 3 minutes.

I mixed 1/2 a can of crab meat with 1 tsp of Vegenaise.

Then I got to rolling!

A little bit of the cabbage and crab mixture

Starting with the bottom corner, roll forward using the wrapper to gently tuck in the filling

Fold in each side - at this point you should wet the last corner with a bit of water and then finish rolling.

For the dog's version I left out the cabbage and put a generous portion of the crab (without any Vegenaise).

The egg rolls went onto a baking sheet lined with tinfoil and brushed with a little grape seed oil. Then I brushed the top of each egg roll with a little bit more oil.

They went into a 375 degree oven for 12 minutes and then I turned them over. They cooked for another 10 minutes and they came out nice and crunchy.

The flavor of the crab really came through in this dish which I loved. 

You can easily punch up the flavor by cooking the cabbage in a skillet with a little sesame oil, soy sauce, ginger and garlic.
If you do go with a spicier version I would recommend a sweet and sour dipping sauce or spicy mustard. 


I went with plain old soy sauce.

This would make a great appetizer to bring to a party.

And, as usual, the dogs version turned out gorgeous.

I hope everyone is having a great Wednesday!