Asian: Eggrolls 15 by Recipe Cottage

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	Eggrolls 15

		Eggrolls with Crab Meat 1 pound backfin crab meat 1 head of cabbage 3 cloves garlic 3 spring onions 1/4 cup shredded carrots 1 package eggrolls wrappers 2 tablespoons margarine Accent flavor enhancer 3-4 shakes soy sauce 1 teaspoon toasted sesame seed 3 tablespoons Old Bay Seafood Seasoning, divided 4 eggs chopped parsley salt and pepper Fry garlic in margarine, add carrots, and cook 1 to 2 minutes. Add onions and cook 1 more minute. Add cabbage, cooking until soft. Add Accent, soy sauce, sesame seeds, and 1 tablespoon Old Bay while cabbage is cooking. In separate pan, scramble 2 eggs, adding 1 tablespoon Old Bay. Mix cabbage and eggs; then add crab meat. Mix well. Line baking pan with waxed paper. Lay eggroll wrapper down with one point toward you. Add 1 to 2 tablespoons of mixture to center of wrapper. Fold in sides and roll up. Continue until all mixture is used. Heat oil until hot (350 degrees). Beat remaining eggs with a fork. Brush wrapper with egg before frying. Fry about 4 minutes or until golden. Drain on paper towels.