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LOCATION: Recipes >> Asian >> Eggrolls 15

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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.

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