You can make these spring rolls ahead of time.
Makes: 6 servings
Prep: 25 mins
Cook: 15 mins
- 2 tablespoons vegetable oil or olive oil (2 turns of the pan)
- 1/2 red bell pepper, finely chopped
- 2 small celery ribs, from the heart of the bunch, finely chopped
- 6 canned water chestnuts, chopped
- 1 small yellow onion, finely chopped
- 1/2 cup fresh bean sprouts (a generous handful), chopped
- 12 ounces fresh lump crabmeat, flaked (or imitation crabmeat, or chopped cooked cod or halibut)
- 3 tablespoons dark soy sauce, such as tamari (eyeball it)
- 1 tablespoon fresh thyme, chopped, or 1 teaspoon dried thyme (about one-third palmful)
- 6 13-by-17-inch sheets of phyllo dough, thawed, or twelve 9-by-14-inch sheets, thawed
- 4 tablespoons unsalted butter, melted
- Preheat the oven to 400 degrees .
- Add the oil to a preheated skillet set over medium to medium-high heat and cook the red bell pepper, celery, water chestnuts and onion for 2 to 3 minutes to soften. The veggies should still have a little crunch. Transfer to a bowl. Add the bean sprouts, crabmeat, soy sauce and thyme and combine well.
- Paint half of 1 sheet of phyllo dough with the melted butter. Using the butter as glue, fold the sheet in half to form a rectangle. Pile about 1/3 cup of filling at the bottom of a narrow side, leaving a 2-inch border on 3 sides. To form the log, fold the bottom flap up and over the filling, fold in the sides and roll up to seal. (These are big spring rolls!) Paint the roll with melted butter and place, seam side down, onto a baking sheet. Repeat with the remaining sheets of phyllo dough. Bake in the center of the oven for 15 to 20 minutes, until lightly golden all over.