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Crab Spring Rolls

Source of Recipe

Posted by Darlene


Recipe Introduction

Recipe By : Cooking Light, Sept. 1995

List of Ingredients

2 tablespoons sugar
1 cup pink grapefruit juice
2 tablespoons fresh lime juice
1/8 teaspoon freshly ground pepper
Vegetable cooking spray
2 cups thinly sliced bok choy
2/3 cup finely chopped green onions
2 tablespoons fresh lime juice
2 teaspoons minced fresh cilantro
1/2 teaspoon minced pickled ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
6 ounces lump crabmeat -- shell pieces removed
8 egg roll wrappers
1 egg white
2 tablespoons olive oil
2 cups gourmet salad greens
12 pink grapefruit sections
2 tablespoons slivered almonds -- toasted


Recipe

Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes).

Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside.

Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir.