Easy Recipes

Crispy Seafood Wraps

A crispy seafood snack.

Yield: Makes 10 wraps.

1 small package (3 ounces) cream cheese, softened
1/2 pound fish fillet, coarsely chopped
1/2 cup cooked crab meat, flaked
1/2 fresh jalapeno chile, seeded and minced
2 tablespoons chopped cilantro or green onion
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
10 spring roll or egg roll wrappers
2 tablespoons flower mixed with
1 tablespoon water cooking oil for deep-frying

Combine filling ingredients in a bowl; mix well. Cut each wrapper into a strip about 8-inches by 2 1/2-inches. To make each wrap: Place a rounded teaspoon filling on one short end of a spring roll strip. Fold over one corner to make a triangle. Fold triangle over again on itself. Continue folding, from side to side. Moisten edges of final fold with flour paste and press to seal. Preheat cooking oil in electronic wok at 475 degrees F until hot. Reset to 350 degrees F. Deep-fry wraps, a few at a time, turning occasionally, until golden, for 1 minute. Remove with a slotted spoon. Drain on paper towels. Serve warm.