Crab-Filled Egg Rolls With Ginger-Lime Dipping Sauce

6 Reviews Add a Pic
USA WEEKEND columnist Pam Anderson
Recipe by  USA WEEKEND columnist Pam Anderson

“Assemble these days ahead. Final frying takes just 2 minutes, producing a crisp hors d'oeuvre.”

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Adjust Servings

Original recipe yields 45 hors d'oeuvres



  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. Drain, cool and refrigerate in a zipper-lock bag. (Can be prepared to this point up to 3 days ahead.) Reserve oil.
  3. Several hours before serving, mix dipping sauce ingredients together. 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. Drain on a rack set over a lipped cookie sheet and place in warm oven; can be held up to 20 minutes.
  4. Cut each roll into thirds, sprinkle with cilantro and serve with dipping sauce.

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Reviews (6)

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I added a few things to the crab meat to give it more flavor and stretch it out further; 1/2 cup of sliced green onions, 1/2 cup of chopped water chestnuts, 1/2 cup juliened carrots. This allowed me to use 24 egg rolls instead of a mere 15. I baked mine for 15 in a 400 degree oven (turn 1/2 through cooking) so they won't end up greasy. The dipping sauce has fablous flavor, would definetly make it for more than just these eggrolls.



We loved these! I think I'll follow the other raters review and add some stuff to make the crab go farther. Also, the crab in the bag works fine for these if you don't have a grocery nearby that sells lump crab. The sauce is great!



These are amazing! It was a hit all around. what a great balance of flavors. I served these egg rolls with my homemade pork stir fry and sticky rice.

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Amount Per Serving (45 total)

  • Calories
  • 37 cal
  • 2%
  • Fat
  • 2.1 g
  • 3%
  • Carbs
  • 1.9 g
  • < 1%
  • Protein
  • 2.4 g
  • 5%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 98 mg
  • 4%

Based on a 2,000 calorie diet



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Southwestern Egg Rolls


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Fresh Spring Rolls With Thai Dipping Sauce