Baked Spring Rolls With Crab Recipe

• 1 Tbsp. vegetable oil or possibly extra virgin olive oil
• 1/2 x red bell pepper minced fine
• 2 x celery stalks from the heart minced fine
• 6 x water chestnuts minced fine
• 1/2 sm onion minced fine
• 1/4 c. fresh bean sprouts minced
• 2 can lump crab meat - (6 ounce ea) liquid removed, flaked
• 2 Tbsp. dark soy, such as Tamari
• 1/2 tsp dry thyme leaves
• 4 sht frzn phyllo dough - (13" by 17") defrosted
• 3 Tbsp. melted butter

1. Preheat oven to 400 degrees.
2. Add in oil to a preheated skillet over medium to medium-high heat.
3. Saute/fry pepper, celery, water chestnuts, onion 2 to 3 min.
4. Veggies should still have a little crunch.
5. Transfer to a bowl.
6. Add in bean spouts, crab, soy and thyme.
7. Combine well with a spoon.
8. Paint half of a sheet of phyllo dough with melted butter and fold sheet in half.
9. Pile a few spoonfuls of filling 2 inches from the bottom of sheet and leaving 2 inches at either side of sheet.
10. Fold bottom flap up and side edges in, then roll up and over till you reach the top of the sheet.
11. Your crab pastry will look like a spring roll.
12. Touch the edges and sides of your roll with melted butter and place roll seam-side down on a pastry sheet.
13. Bake rolls 15 min or possibly till lightly golden brown all over in the center of the oven.
14. This recipe yields 4 servings.

vegetable oil, red bell pepper, celery stalks, water chestnuts, onion, fresh bean sprouts, lump crab meat, dark soy, thyme, phyllo dough, butter

Taken from cookeatshare.com/recipes/baked-spring-rolls-with-crab-75737 (may not work)