Here's the story...
I had cooked stuffed crab and had some leftovers in the fridge. I also had some spring roll pastry in the freezer, so... sounds like we have a deal here!! Right?
Folks,
this is as simple as it gets but it takes a little effort on your part. Using the 5" x 5" size spring roll pastry, wrap about a tablespoon of stuffing individually in each pastry. Be sure to seal them up with a beaten egg yolk brushed on the contacting edges. Also, follow the handling instructions on the package...this pastry is easily torn.
Drawing 1
Put the
stuffing in the center (where the circle is drawn) and brush two top edges with egg
yolk (drawing 1), .
Kind of like the following (yellow represents egg). Fold the corner closest to you over as shown above to create a triangle.
Drawing 2
Brush the center with egg and bring the other two corners in (drawing 2)
Drawing 3
...and roll them over (drawing 3)
Prick them with a toothpick so they don't blow up. Deep fry them at 350°F until golden brown. Everything inside is already cooked so all you're doing is heating it up and crisping the Spring Roll Pastry.
Note: If their not staying together just run a toothpick through them.
Here's the final result...
No... sorry, these are mine.... you'll have to cook your own!
Enjoy...