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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
red bell pepper	1/2		chopped	-	-	-	-
celery	2	stalks	chopped	20.48	3.8016	0.8832	0.2176
water chestnut	6		chopped	-	-	-	-
onion	1/2		chopped	14.0	3.2689999999999997	0.385	0.035
bean sprout	1/4	cup	chopped	-	-	-	-
lump crabmeat	2	cans	drained flaked	-	-	-	-
dark soy sauce	2	tablespoons		-	-	-	-
thyme leaf	1/2	teaspoon	dried	-	-	-	-
phyllo dough	4	sheets	defrosted	227.24	39.976	5.396	4.56
butter	3	tablespoons	melted	256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.