Southwestern Crab Spring Rolls


it’s almost too depressing to mention football at this point; at least the ravens lost. that cushioned the blow a bit, but i would have preferred to see the colts lose.  anyway no matter who you’re rooting for this season, football games are great excuses for get togethers.  and sometimes you need a little more than chips and dip.  take a step up and try these…

Southwestern Crab Spring Rolls
3 tablespoons olive oil
6 cups (2 large) onions, thinly sliced
½ teaspoon salt
1 pound lump crab meat
¾ cup poblano peppers, roasted and chopped
1 cup corn
¼ cup cilantro
2 cups monterey jack cheese
¼ teaspoon salt
¼ teaspoon pepper
rice paper

heat olive oil in a large saute pan over medium low heat. add onions and salt, cook while stirring frequently until caramelized, 20 minutes, let cool. while the onions are cooking, combine all other ingredients in a large bowl and add cooled onions. mix well then assemble. serve with chipotle dipping sauce, recipe follows.

Chipotle Dipping Sauce
2 chipotle chile peppers in adobo sauce, chopped
16 ounces sour cream
1 tablespoon lime juice

mix well together in a bowl.


  • if you can’t find poblano peppers use one small jalapeno pepper that is seeded and minced.
  • when you are ready to roll your spring rolls you have to start by soaking a single sheet of rice paper in warm water.  the warm water will make the paper pliable.  then fold up like a burrito.
  • the chipotle dipping sauce is also good with quesadillas, tacos, burritos, or chips.

2 thoughts on “Southwestern Crab Spring Rolls

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