Makes: 8 rolls
Syns: ~2 Syns each
Ingredients
- 200g fresh or canned crab meat (drained well)
- 120g reduced-fat cream cheese (6 Syns)
- 2 spring onions, finely chopped
- 1 clove garlic, minced
- 1 tsp soy sauce (low-sodium)
- Pinch of black pepper
- 8 egg roll wrappers (usually ~1.5 Syns each, check brand)
- Low-calorie cooking spray
Method
- Preheat oven to 200°C (fan 180°C). Line a baking tray with parchment.
- In a bowl, mix crab meat, cream cheese, spring onions, garlic, soy sauce, and pepper until smooth.
- Place a spoonful of filling in the center of each egg roll wrapper.
- Fold the bottom corner up, fold in the sides, then roll tightly. Dampen the edge with a little water to seal.
- Place on tray, spray lightly with low-calorie cooking spray.
- Bake for 12–15 minutes, turning halfway, until golden and crisp.
Syn Breakdown (whole batch):
- Cream cheese: 6 Syns
- Egg roll wrappers: 12 Syns (1.5 × 8)
= 18 Syns total ÷ 8 = ~2 Syns each.
Best served hot with a dipping sauce (try soy sauce + vinegar + chili flakes = Syn-free).
