Crab Spring Rolls

Recipe Ingredients

2 tablespoons	30ml	Sugar
1 cup	237ml	Pink grapefruit juice
2 tablespoons	30ml	Fresh lime juice
1/8 teaspoon	0.6ml	Freshly ground pepper
		Vegetable cooking spray
2 cups	474ml	Thinly sliced bok choy
2/3 cup	41g / 1.4oz	Finely chopped green onions
2 tablespoons	30ml	Fresh lime juice
2 teaspoons	10ml	Minced fresh cilantro
1/2 teaspoon	2.5ml	Minced pickled ginger
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Freshly ground pepper
6 oz	170g	Lump crabmeat - shell pieces removed
8		Egg roll wrappers
1		Egg white
2 tablespoons	30ml	Olive oil
2 cups	474ml	Gourmet salad greens
12		Pink grapefruit sections
2 tablespoons	30ml	Slivered almonds - toasted

Recipe Instructions

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.

Working with 1 egg roll wrapper at a time (cover remaining wrappers to keep from drying out), spoon 1/4 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 jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white.

Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes or until golden, turning frequently.

Arrange 1/2 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 1-1/2 teaspoons nuts. Yield: 4 servings.

Source:
Cooking Light, Sept. 1995, page 84

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