| Level: | Easy |
| Total: | 25 min |
| Prep: | 10 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon vegetable oil or olive oil
- 1/2 red bell pepper, chopped fine
- 2 stalks celery from the heart, chopped fine
- 6 water chestnuts, chopped fine
- 1/2 small onion, chopped fine
- 1/4 cup fresh bean sprouts, a handful, chopped
- 2 (6-ounce) cans lump crab meat, drained, flaked
- 2 tablespoons dark soy, such as Tamari
- 1/2 teaspoon dried thyme leaves, eyeball it
- 4 (13 by 17-inch) sheets defrosted phyllo dough
- 3 tablespoons melted butter
Instructions
- Preheat oven to 400 degrees F.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 267 |
| Total Fat | 14 g |
| Saturated Fat | 6 g |
| Carbohydrates | 17 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 18 g |
| Cholesterol | 105 mg |
| Sodium | 1094 mg |
Reviews
Not quite sure why reviewers rated this 5 stars. They are OK. What a waste of 3/4 pound of lump crab!
This was one heck of a treat, and worth the time. The recipe was precise, but I added a “little” more crab and got 7 rolls out of it. This is a true winner for those who wantto “impress”. Rachael got this one “right” ….
Good for lunch or dinner, just allow your self extra time for the chopping etc.
Good for lunch or dinner, just allow your self extra time for the chopping etc.
I am constantly craving spring rolls, but frozen ones always have a weird taste.
These are great! I can’t always handle the phyllo dough so I have also made them with egg roll wrappers that I find in the produce section of the grocery store. So much better than delivery or frozen.
I’m not a huge fan of Rachel Ray, but I came across this recipe when I searched on the food network website, and decided to give it a try. I was incredibly surprised by how tasty these spring rolls came out! I added a bit of pepper to the filling mixture and they turned out SOOOO delicious. I also made them a bit smaller than what the recipe calls for (I split a phyllo sheet in half, and then folded each in half), and they were excellent appetizers. Can’t wait to make them again!!
Good Stuff!! Yumo HeHeHE
I thought these were fabulous! I always excect all of Rachael’s recipies to be just a little ‘different’… and these are great! Not greasy like a fried spring roll, great flavor, fun to eat!
I made these awhile ago, way before these reviews were available. I haven’t made them since (so many recipes, so little time), but I remember they were very tasty- it was hard not to eat the filling before wrapping them. My guests also enjoyed them.