4 sheets of rice paper or phyllo
16 oz of crab meat
1 leek
1/2 oz of chives
1 T of onion
1 T of French shallots
3 oz of 35% cream
2 oz of butter
2 oz of olive oil
3 oz of white wine
Salt
Pepper
Salted wild herbs
Wash leek and finely slice leek, onion, and chives. Lightly sauté in olive oil and season. Set aside to cool. Shred crab meat into small pieces and set aside. In a pan, lightly sauté shallot in butter and delgaze with white wine. Reduce by half. Add cream, salted herbs, and pepper. Reduce by half again. Add leek/onion mixture to crab meat and mix together. Add a small amount of cream sauce to crab mixture and season to taste.
Layout rice/phyllo sheets on cooking workspace and brush with a small amount of butter or olive oil. Add two teaspoons of crab mixture to each sheet. Fold the two ends of the sheets toward the middle and roll.
In an oiled pan, fry spring rolls for 3 minutes and finish in a 350 degree oven for ten minutes. After baking, cut spring rolls in half and cover with remaining cream sauce.