Spring Rolls With Crab

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 tablespoon vegetable oil or 1 tablespoon olive oil
• 1/2 red bell pepper, chopped fine
• 2 stalks celery, from the heart chopped fine
• 6 water chestnuts, chopped fine
• 1/2 small onion, chopped fine
• 1/4 cup fresh bean sprout, a handful,chopped
• 2 (6 ounce) cans lump crabmeat, drained,flaked
• 2 tablespoons dark soy sauce, such as tamari
• 1/2 teaspoon dried thyme leaves, eyeball it
• 4 sheets defrosted phyllo dough (13 by 17-inch)
• 3 tablespoons melted butter

Recipe

• 1 add oil to a preheated skillet over medium to medium high heat.
• 2 saute pepper, celery, water chestnuts, onion 2 to 3 minutes.
• 3 veggies should still have a little crunch.
• 4 transfer to a bowl.
• 5 add bean spouts, crab, soy and thyme.
• 6 combine well with a spoon.
• 7 paint half of a sheet of phyllo dough with melted butter and fold sheet in half.
• 8 pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet.
• 9 fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
• 10 your crab pastry will look like a spring roll.
• 11 touch the edges and sides of your roll with melted butter and place roll seam side down on a pastry sheet.
• 12 bake rolls 15 minutes or until lightly golden all over in the center of the oven.