Baked Crab Egg Rolls

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Baked Crab Egg Rolls

Ingredients


20 egg roll wrappers
24 oz flake style crab
1 bunch green onions, chopped
2 Tbsp garlic, minced



Recipe Mix


Preheat oven to 350*. Mix all the ingredients together, except wrappers. Fill a cereal bowl water with warm water. Next olive oil spray 2 cookie sheets. Now on a large chopping board, or plate, lay one wrapper down, wet your fingers and by hand grab at least 2 Tbsp. of mix and place in middle of wrapper. Now fold all sides over to seal, wrap it up like you would bundle a baby, using your wet fingers to help seal the dough, wet more if needed. Place seam side down onto sheet. Either add more mix or less to next wrapper, your choice on how big or little you want to make these. Make as many as you can til mix is gone, they should be several inches apart on baking sheet. Lightly and quickly olive oil spray tops of wraps before placing in oven. Bake 12 minutes then flip, now bake another 13 minutes til golden on both sides. Depending on your oven you may need to adjust time on baking on how crispy you want them. Let them sit 5 minutes to firm up before serving. Serve with your choice of dip, I use hot garlic mustard to dip these in. DELICIOUS :)