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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 .

Uhilled Spring Rolls


1 0 servings
2 green onions
5 cups bean sprouts ( 1 0 ounces )
1 0 cooked fresh crab legs, shelled,
or imitation whole crab legs
(each about 2 inches long)
1 teaspoon sesame oil
1 0 leaf lettuce leaves
1 0 ready-to-eat spring roll skins
(8 1 /2 inches square )
1 /3 cup chopped fresh cilantro
Honey Sichuan Sauce (right)

HONEY S IC HUAN SAUCE


1 /3 cup honey
1 I3 cup chili puree

Mix ingredients.
1 S E RV I N G : Ca l o r i es 1 30 (Ca l o ries from Fat 2 5); Fat 3g
(Satu rated Og); C h o l esterol 45mg; Sod i u m 220mg;
Carbo hyd rate 1 Sg ( D i et a ry F i be r 1 g); Prote i n 1 2g .

Cut green onions into 2-inch pieces; cut


pieces lengthwise into thin strips. Mix g reen
onions and bean sprouts; divide mixture into
1 0 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 crab
meat 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.

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