Gluten Free Crab Egg Rolls

• 8 ounces pasteurized crabmeat
• 3 ounces cabbage, finely chopped (about 1 cup)
• 3 spring onions, sliced finely
• 1 tablespoon toasted sesame seeds
• 1 teaspoon soya sauce (gluten free)
• 1 egg white
• 14 teaspoon salt
• 12 spring roll wrappers
• 2 tablespoons oil, for frying

1. Combine all but the last 2 ingredients in a medium sized bowl.
2. Mix well.
3. Place several spring roll wrappers at a time in a shallow bowl of cool water to soften them.
4. This takes just 2-3 minutes.
5. Place the mixture by the tablespoon in the lower third of a wrapper, leaving at least a 1 inch margin on each side.
6. Fold the short end up and over the mixture, then fold the sides over the mixture.
7. Roll up towards the far end.
8. Place in a single layer on a baking sheet.
9. Cover with a damp cloth if not frying right away.
10. Heat the oil in a large skillet over medium heat.
11. Add the egg rolls and cook for about 5 minutes on each side, until nicely browned and cooked through.
12. Please note that you will surely have at least one broken egg roll.
13. Using a spatula will minimize breaking.
14. Too much filling can cause breaking.

pasteurized crabmeat, cabbage, spring onions, sesame seeds, soya sauce, egg, salt, spring roll wrappers, oil

Taken from www.food.com/recipe/gluten-free-crab-egg-rolls-424948 (may not work)