Ingredients
-
1/2
-
1/2
-
2
-
1/4
-
1
-
1
-
1
-
1
-
4
-
-
-
-
-
-
Directions
Crab Crisps – Kani Senbei, Osenbei or rice cracker is generally made with rice flour, but you can find wheat osenbei as well in Japan This one is not your usual osenbei or rice cracker you find packaged as it uses spring roll wrappers You can also use gyoza, potsticker, or wonton wrappers too If using wonton wrappers, this recipe makes about 15-16 wrappers Instead of the bigger egg roll wrappers I prefer wonton wrappers for the ease of eating by hand In place of crab, you can also substitute canned tuna as well The topping can be prepared ahead of time but spread on the spring roll wrappers just before baking and serving Original recipe comes from Shunju Restaurant in Tokyo, Japan , These turned out so delicious Used wontons and it was so easy to do Will make these many more times Thank you (and so does my family!!) for sharing this tasty and easy recipe!!!
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Steps
|
1
Done
|
Phreat Oven to 320 F or 160c. |
|
2
Done
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Soften the Cream Cheese in a Bowl With a Spatula, and Stir in the Crabmeat or Tuna and Mayonnaise. |
|
3
Done
|
Mix in the Dried Breadcrumbs, Soy Sauce, Salt, Hot Pepper Sauce, and Pepper. |
|
4
Done
|
Place a Spring Roll Wrapper or Wonton Wrappers on a Cutting Board and Spread the Crab/Cream Cheese Mixture or Tuna/Cram Cheese Mixture Evenly With a Rubber Spatula or Spoon. |
|
5
Done
|
Place the Spring Roll Sheets or Wonton Wrappers on a Cookie Sheet (lined With Silicon Sheet For Baking Works Great Here) and Bake Until Lightly Browned and Crispy, About 22 - 25 Minutes. Keep an Eye and Do not Let Them Burn. |
|
6
Done
|
If You Used Larger Spring Roll Wrappers, It's Best to Cut Them After Baking to Smaller Sizes. |
