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Cook'n with Betty Crocker 
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Chilled Spring Rolls |
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Serves: 10 Print this Recipe2 green onions 5 cups bean sprouts 10 cooked fresh crab legs, shelled, or imitation whole crab legs (each about 2 inches long) 1 teaspoon sesame oil 10 leaf lettuce leaves 10 read-to-eat sprint roll skins (8 1/2 inches square) 1/3 cup chopped fresh cilantro Honey Sichuan Suace: (see recipe) 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. Sprinkle crabmeat pieces with sesame oil. Tear each lettuce leaf into 3-inch squares. Place 1 lettuce square on center of 1 spring roll skin. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 part bean sprout mixture on lettuce; top with 1 crabmeat piece and 1 1/2 teaspoons cilantro. Fold bottom corner of spring roll skin over filling, tucking the point under. Fold in and overlap the 2 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 at least 2 hours but no longer than 8 hours. Cut in half if desired. Serve with Honey Sichuan Sauce. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 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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