1 can of crab meat
2 cloves of garlic
8 sheets of brick pasta
10 ml of olive oil
2 tablespoons of peanut oil
0.5 teaspoon of paprika
1 tablespoon olive oil
1 tablespoon soy sauce
1 tablespoon cider vinegar
1 tablespoon hazelnut oil
1 teaspoon of paprika
Drain the crab meat. Peel, wash, and chop the onion. Peel and chop the garlic.
Remove two layers of the leeks, remove the tips, and chop. Chop the chives.
Heat the peanut oil in a saucepan and add the chopped leek, onion and garlic, and 2 tbsp. of water.
Cook over low heat for about 30 minutes.
Pour into a salad bowl with the drained crab meat, the chopped chives, and the egg white, season with salt and pepper, and mix.
Cut each sheet of brick pastry in two and spread them with the egg yolk beaten with 2 tbsp of water.
Place a spoonful of the mixture in the center of each sheet, fold in the sides and roll up to form a small package.
Fry in a frying pan with olive oil and drain on absorbent paper.
Mix well all the ingredients of the sauce.
CRAB RANGOON EGG ROLLS