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Cook'n with Betty Crocker 
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Chilled Spring Rolls |
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Serves: 10 Print this RecipeServing Size: 2 appetizers 5 eggs 1 dash salt 1 dash white peppers 2 1/2 teaspoons vegetable oil 2 green onions (with tops) 10 ounces bean sprouts 10 leaf lettuce leaves 10 imitation crab meat (each piece 2 inches long) 1 teaspoon sesame oil 1 package ready to eat spring roll skins Honey sichuan sauce: 1/2 cup honey 1/2 cup chili paste Beat eggs, salt and white pepper. Heat 8-inch skillet over medium heat until hot. Add 1/2 teaspoon vegetable oil; tilt skillet to coat bottom. Add 1/4 cup egg mixture; immediately tilt skillet until egg covers the bottom forming a thin pancake. Cook about 1 minute or until firm; turn and cook about 10 seconds or just until dry. Wipe out skillet; repeat 4 more times. Cover and refrigerate fried eggs until cold. Cut green onions into 2-inch pieces. Cut pieces lengthwise into thin strips. Mix green onions and bean sprouts; divide mixture into 10 equal parts. Tear each lettuce leaf into a 3-inch square. Sprinkle crab legs with sesame oil. Cut each fried egg into halves. Place one lettuce square in center of spring roll skin; top with one fried egg half. (Cover remaining skins with plastic wrap to keep them pliable.) Place one part bean sprout mixture on egg; top with one crab leg. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the two opposite corners. Brush fourth corner generously with cold water; roll up to seal. Repeat with remaining spring roll skins. (Cover filled spring rolls with plastic wrap to keep them from drying out.) Cover and refrigerate 2 hours but no longer than 8 hours. Cut into halves; serve with Honey Sichuan Sauce. 20 appetizers Honey Sichuan Sauce: Mix honey and chili paste together. From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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