Baked Spring Rolls With Crab

Recipe Ingredients

1 tablespoon	15ml	Vegetable oil or olive oil
1/2		Red bell pepper - chopped fine
2		Celery stalks from the heart - chopped fine
6		Water chestnuts - chopped fine
1/2		Onion - chopped fine (small)
1/4 cup	40g / 1.4oz	Fresh bean sprouts - chopped
2		Lump crab meat - (6 oz ea) - drained, flaked
2 tablespoons	30ml	Dark soy, such as Tamari
1/2 teaspoon	2.5ml	Dried thyme leaves
4		Sheets frozen phyllo dough - (13" by 17") - defrosted
3 tablespoons	45ml	Melted butter

Recipe Instructions

Preheat oven to 400 degrees. Add oil to a preheated skillet over medium to medium-high heat. Saute pepper, celery, water chestnuts, onion 2 to 3 minutes. Veggies should still have a little crunch. Transfer to a bowl. Add bean spouts, crab, soy and thyme. Combine well with a spoon.

Paint half of a sheet of phyllo dough with melted butter and fold sheet in half. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet. Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.

Your crab pastry will look like a spring roll. Touch the edges and sides of your roll with melted butter and place roll seam-side down on a pastry sheet. Bake rolls 15 minutes or until lightly golden all over in the center of the oven.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B71) - from the TV FOOD NETWORK"

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