National Egg Roll Day is celebrated annually on June 10. This food holiday honors the crispy, savory, Chinese-American and Vietnamese-American fusion treat, which typically features a thick, egg-dipped wrapper stuffed with shredded cabbage, minced meat, and spices. Here’s our favorite take on egg rolls.
Crab and Asparagus Egg Rolls
Ingredients
- Vegetable or canola oil for frying
- 3/4 pound fresh or pasteurized crab meat, picked over
- 5 to 6 thin asparagus stalks, sliced about 1/8 inch
- 2 teaspoons minced fresh lemongrass, tender white party only
- 2 large garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 2 tablespoons soy sauce
- 1 tablespoon finely grated lemon zest
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1 egg, beaten
- 10 large egg roll wrappers
Preparation
Heat oil in deep-fat fryer or wok to 350 degrees.
In a medium-sized bowl, mix crab, asparagus, lemongrass, garlic, ginger, soy sauce, lemon zest, salt and pepper. Except for the one you are working with, keep wrappers covered with plastic wrap or clean dish towel to prevent drying.
Mound 2 tablespoons of filling in an even band across the edge closest to you, starting 2 inches in and leaving a 3/4-inch margin on each side. Fold the 2-inch flap over the filling; tuck under to secure. Roll over once, then fold in ends. Brush edge of wrapper opposite you with beaten egg. Continue rolling to make a cylinder.
As rolls are made, drop into hot oil. Fry until golden brown, about 5 minutes. Using tongs, remove rolls to a paper-towel-lined pan. Keep warm in 200-degree oven. Cutin half to serve. Makes 20 pieces.