Recipe - Crab Spring Rolls - Cooking Light

2 tablespoon Sugar
1 cup Pink grapefruit juice
2 tablespoon Fresh lime juice
1/8 teaspoon Freshly ground pepper
Vegetable cooking spray
2 cup Thinly cut or sliced up bok choy
2/3 cup Finely chopped green onions
2 tablespoon Fresh lime juice
2 teaspoon Minced fresh cilantro
One half teaspoon Minced pickled ginger
1/8 teaspoon Salt
1/8 teaspoon Freshly ground pepper
6 ounce Lump crabmeat; shell pieces
removed
8 Egg roll wrappers
1 Egg white
2 tablespoon Olive oil
2 cup Gourmet salad greens
12 Pink grapefruit sections
2 tablespoon Slivered almonds; toasted

Recipe by: Cooking Light, Sept. 1995, page 84 Preparation Time: 0:08 Place
sugar in a small saucepan over mediumhigh 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
mediumhigh heat until caramelized sugar melts. Bring to a boil, and cook 8
minutes or until reduced to One half 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.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee
from drying out), spoon One fourth cup crabmeat mixture into center of wrapper.
Fold lower right corner over mixture; fold lower left and top right corners
over mixture. Moisten top left corner with egg white; roll up jellyroll
fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and
egg white.
Heat oil in skillet over mediumhigh heat. Add egg rolls; cook 5 minutes o
until golden, turning frequently. Arrange One half cup salad greens and 3
grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle
2 tablespoons caramelized sugar mixture over each serving; sprinkle each
with 1One half teaspoons nuts. Yield: 4 servings.

Posted to MMRecipes Digest V4 #091 by "Jenny S. Johanssen"
johanssen@matnet.com on Apr 02, 1997