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| 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!
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| A little bit of the cabbage and crab mixture |
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| Starting with the bottom corner, roll forward using the wrapper to gently tuck in the filling |
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| Fold in each side - at this point you should wet the last corner with a bit of water and then finish rolling. |
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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!
