INGREDIENTS

INSTRUCTIONS

Recipe by: Cooking Light, Sept. 1995, page 84 Preparation Time: 0:08 Place
sugar in a small saucepan over medium-high heat; caramelize by stirring
often until sugar melts and is golden (about 2 minutes). Remove from heat;
carefully stir in grapefruit juice and 2 tablespoons lime juice
(caramelized sugar will harden and stick to spoon). Place pan over
medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8
minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon
pepper. Set aside. Coat a nonstick skillet with cooking spray; place over
medium heat until hot. Add bok choy and onions. Saute until bok choy wilts.
Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients
(lime juice through crabmeat); stir.
Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee
from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper.
Fold lower right corner over mixture; fold lower left and top right corners
over mixture. Moisten top left corner with egg white; roll up jelly-roll
fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and
egg white.
Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o
until golden, turning frequently. Arrange 1/2 cup salad greens and 3
grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle
2 tablespoons caramelized sugar mixture over each serving; sprinkle each
with 1-1/2 teaspoons nuts. Yield: 4 servings.
Posted to MM-Recipes Digest V4 #091 by "Jenny S. Johanssen"
<johanssen@matnet.com> on Apr 02, 1997

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