Chef Folse's Baked Spring Rolls with Crab and Water Chestnuts

Prep Time: 45 Minutes

Yields: 6 Servings


Spring rolls are no doubt a worldwide favorite. They can be sweet or savory, fried or baked, and the wrappers differ from country to country.


1 pound lump crabmeat, drained and flaked

6 canned water chestnuts, drained and diced

6 (13" x 17") sheets phyllo dough, thawed

2 tbsps olive oil

½ cup diced onions

½ cup diced celery

½ cup diced red bell peppers

1 clove garlic, minced

½ cup chopped bean sprouts

2 tbsps soy sauce

½ tsp dried thyme

salt and cracked black pepper to taste

4 tbsps melted butter


Preheat oven to 400°F. Spray a baking sheet with nonstick cooking spray and set aside. In a large skillet, heat olive oil over medium-high heat. Add water chestnuts, onions, celery, bell peppers and minced garlic and sauté 3–5 minutes or until softened. Remove from heat and transfer contents of skillet to a large bowl. Add crabmeat, bean sprouts, soy sauce and thyme. Mix gently to incorporate then season to taste with salt and pepper. On a clean work surface, lay one sheet of phyllo dough flat. Using a pastry brush, paint half of sheet with melted butter then fold sheet in half. Pile 2–3 tablespoons of crab-water chestnut filling onto dough, approximately 2 inches from bottom of sheet. Fold bottom flap up then fold side edges in. Roll dough to enclose filling completely. Lightly brush edges and sides of roll with melted butter then place, seam side down, on prepared baking sheet. Continue until all rolls are made. Bake 15 minutes or until golden and heated through.