Crab Egg Rolls

One of my go-to never-make-it-the-same-way-twice recipes is egg rolls. Throwing some random meat/veggie combo in a wonton wrap and baking it–it’s pretty hard to go wrong. This time, I made them with (imitation) crab and white onion.



All you need to make these is egg roll wraps, imitation crab (or real, if that’s how you roll), diced onion, and a little bit of olive oil. Spread a thin layer of olive oil on each side of the egg roll wrap, place your crab/onion in the middle, roll ’em up, then bake at 350 degrees for about 15 minutes.


Like I said, I’ve never made egg rolls the same way twice. I’ve used chicken, shrimp, zucchini, avocado, eggs (that’s right–I’ve had egg egg rolls)…the possibilities are endless. I’ve also made them with just veggies. You can also use wonton wraps instead of egg roll wraps for a more bite-sized treat, or mix your ingredients with cream cheese for a more crab rangoon-y type snack.

What are your go-to recipes?

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  1. Gayle

     /  January 26, 2014

    My go to supper: Hamburgers made from grass-fed, grass-finished beef on a whole grain gluten free bun with barbecue sauce, dill pickles, and onions. Add steamed kale with a sliced hard-boiled egg on it as a side. Heaven, heaven, heaven.


  1. Baked Egg Rolls | Cooking Is My Sport

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