Egg and Tortilla Crab Spring Rolls

INGREDIENTS:Roasted Red Pepper Vinaigrette:
1 cup canned roasted red peppers, diced
2 tsp. garlic, chopped
¼ cup onion, diced
¼ cup balsamic vinegar
¼ cup lime juice
2 tsp. salt
½ tsp. ground cumin
¼ cup chipotle salsa
1 cup olive oil

Chipotle Cream:
2 cups sour cream
1 ½ tsp. chipotle hot sauce
1 tsp. salt
2 Tbsp. lime juice
18 large eggs (2 lbs. frozen or liquid whole egg product)
12 8-inch flour tortillas
1 lb. shredded pepper jack cheese
3 cups Roma tomatoes, seeded and diced
1 ½ lb. lump crab meat or imitation crab
½ cup fresh oregano, chopped
12 oz. shredded mozzarella cheese
3/4 cup shredded Parmesan cheese DIRECTIONS:Prepare roasted red pepper vinaigrette by placing all vinaigrette ingredients except olive oil in food processor. Puree. Slowly add olive oil in a stream. Refrigerate until needed.

To prepare chipotle cream, mix sour cream, chipotle sauce, salt and lime juice. Refrigerate until needed.

Scramble eggs in spray-coated non-stick pan over medium heat until firm throughout with no visible liquid egg remaining; keep warm.

Assemble ingredients on tortilla, placing a 2-inch strip across center: 2 ½ Tbsp. pepper jack cheese, 2 Tbsp. tomatoes, 2 Tbsp. crab, 1 tsp. oregano, 1/3 cup eggs and 2 Tbsp. mozzarella cheese. Roll each tortilla tightly into cigar shape; transfer to coated baking sheet, seam side down. Sprinkle rolls with Parmesan cheese. Bake in 450°F convection oven for 5 minutes, until golden and heated through. Cover, if needed, to prevent excessive browning.

To serve, garnish each plate with squirts of roasted red pepper vinaigrette. Lean 2 rolls upright against each other. Serve with ramekin of chipotle cream. Serve immediately. SERVINGS:12 servings From:Mich'l J. Watz, Director of New Concepts, Loews Club Restaurant, Bloomington, Ill. PHOTO CREDIT:Photo Credit: AMERICAN EGG BOARD