Starter & Snack

Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

Name: Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce
Total time: 45 min
Yield: 45 servings
Cuisine: Asian
Ingredients: 2 tablespoons Asian fish sauce; 15 egg roll wrappers; 1/4 cup chopped fresh cilantro, for garnish; 1/2 teaspoon ground ginger; 2 tablespoons lime juice; 1 pound pasteurized lump crabmeat; 1/2 teaspoon hot red pepper flakes; 1 quart vegetable oil; 1 tablespoon water; 1 tablespoon white sugar

4 October 2026

Not yet ratedRate Recipe

Total Time45 Mins

Serves45

Per Serving$0.50

Photo coming soon

Need a dairy free and pescatarian hor d'oeuvre? Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce could be a spectacular recipe to try. This recipe serves 45 and costs 50 cents per serving. One portion of this dish contains approximately 2g of protein, 21g of fat, and a total of 209 calories.

Dairy Free Pescatarian Asian Chinese Starter & Snack Eggs

Method:

1
Place an egg-roll wrapper on a work surface. Center 3 Tbs. crabmeat on the wrapper, forming it into a log. Fold the corner closest to you tightly over the filling, then overlap right and left corners. Then, as if forming a cigarette, roll wrapper tightly, moistening the end with wet fingertips. Press to seal. Repeat with remaining wrappers and crab.
2
Heat oil in a Dutch oven to 300 degrees. Cook rolls, 5 at a time, turning once, until blond, about 2 minutes.
3
Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
4
Several hours before serving, mix dipping sauce ingredients together.
5
Heat oven to 200 degrees. Reheat oil to 375 degrees in Dutch oven. Cook rolls again, 5 at a time, turning once, until crisp and golden brown, about 2 minutes.
6
Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
7
Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.