Crab Spring Rolls - Cooking Light

1/8 teaspoon freshly ground pepper
1 vegetable cooking spray
2 cup thinly sliced bok choy
2/3 cup finely chopped green onions
2 tablespoon fresh lime juice
2 teaspoon minced fresh cilantro
1/2 teaspoon minced pickled ginger
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper
6 oz lump crabmeat; shell pieces removed
8 egg roll wrappers
1 egg white
2 tablespoon olive oil
2 cup gourmet salad greens
12 pink grapefruit sections
2 tablespoon slivered almonds; toasted

Place sugar in a small saucepan over medium-high heat; caramelize by stirring often until sugar melts and is golden (about 2 minutes). Remove from heat; carefully stir in grapefruit juice and 2 tablespoons lime juice (caramelized sugar will harden and stick to spoon). Place pan over medium-high heat until caramelized sugar melts. Bring to a boil, and cook 8 minutes or until reduced to 1/2 cup. Remove from heat; stir in 1/8 teaspoon pepper. Set aside. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add bok choy and onions. Saute until bok choy wilts. Combine bok choy mixture, 2 tablespoons lime juice, and next 5 ingredients (lime juice through crabmeat); stir. Working with 1 egg roll wrapper at a time (cover remaining wrappers to kee from drying out), spoon 1/4 cup crabmeat mixture into center of wrapper. Fold lower right corner over mixture; fold lower left and top right corners over mixture. Moisten top left corner with egg white; roll up jelly-roll fashion. Repeat procedure with remaining wrappers, crabmeat mixture, and egg white. Heat oil in skillet over medium-high heat. Add egg rolls; cook 5 minutes o until golden, turning frequently. Arrange 1/2 cup salad greens and 3 grapefruit sections on each of 4 plates; top each with 2 egg rolls. Drizzle 2 tablespoons caramelized sugar mixture over each serving; sprinkle each with 1-1/2 teaspoons nuts. Yield: 4 servings.