Crab Spring Rolls - Cooking Light
| Yield: | 4 Servings |
| Categories: | Appetizers, Chinese, Low-Fat, Seafood |
| 2 | tb | Sugar |
| 1 | c | Pink grapefruit juice |
| 2 | tb | Fresh lime juice |
| 1/8 | ts | Freshly ground pepper |
| Vegetable cooking spray | ||
| 2 | c | Thinly sliced bok choy |
| 2/3 | c | Finely chopped green onions |
| 2 | tb | Fresh lime juice |
| 2 | ts | Minced fresh cilantro |
| 1/2 | ts | Minced pickled ginger |
| 1/8 | ts | Salt |
| 1/8 | ts | Freshly ground pepper |
| 6 | oz | Lump crabmeat; shell pieces removed |
| 8 | Egg roll wrappers | |
| 1 | Egg white | |
| 2 | tb | Olive oil |
| 2 | c | Gourmet salad greens |
| 12 | Pink grapefruit sections | |
| 2 | tb | Slivered almonds; toasted |
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