Crab Egg Rolls

Crab Egg Rolls

Serves 2

4 pts per serving

Core recipe


60g thin rice noodles
2 med eggs, plus 2 whites
salt and freshly ground black pepper
4 spring onions, chopped
juice 1/2 lime
3 tbsp coriander, chopped
1x 170g tin white meat crab in brine, drained
low fat cooking spray

Pour boiling water over the noodles to cover and leave to stand for 5 mins until softened. Meanwhile, beat the eggs and egg whites with a little seasoning then stir in the spring onions. Drain the noodles, rinse in cold water and mix with the lime juice, coriander and crab meat. Season the mixture with freshly ground black pepper.

Spray a small non stick frying pan with low fat cooking spray. Pour in a quarter of the egg mix, swirl around the pan and cook over a med to high heat for 1 min on first side. Flip over and cook for a further 30 secs. As each egg wrap is cooked, add a quarter of the crab noodle mix and roll up, then repeat to make a total of four rolls.

Serve at room temp or wrap up for lunchbox