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Crab, Prawn & Ginger Spring Rolls

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  Egg white 1
  Cooking oil 1 Teaspoon
  Prawns 2 Tablespoon
  Crab meat 2 Tablespoon
  Carrot 1
  Mange tout 1
  Red pepper 1
  Fresh coriander 1⁄2 Tablespoon
  Fresh ginger 1⁄2 Teaspoon
  Spring roll pastry sheets 4
  Lemon juice 1 Tablespoon (1 Squeeze)
  Sesame oil 4 Drop

Finely slice the vegetables into a julienne (thin strips) and fry quickly in a very hot wok with a little cooking oil.

Add the ginger, coriander, crab meat, sesame oil and prawns, and season to taste with salt, pepper & a squeeze of lemon, remove from heat.
Cut the spring roll pastry into quarters, "glue" two quarters together on top of each other using egg whites as the adhesive.
Place a small amount of the cooked mixture on one end of the spring roll pastry, fold the sides over (see below) and roll up using a bit of egg white to stick the end down.
Allow the uncooked spring rolls to rest in the fridge for at least 1/2 hr before cooking.
Just before serving, deep-fry the spring rolls in clean hot oil until golden brown & crispy.

Serving Suggestions -

We serve these spring rolls with a homemade sweet chilli sauce (recipe to follow next month) or you could serve with a bought sweet chilli sauce.

Advanced preparation -
These can be made two or three days in advance and kept in the fridge in an airtight container, however they need to be cooked to order.

This recipe is one of the many great dishes you may come across when you visit Loire Valley, France with Gourmet On Tour. For more information about Gourmet on Tour, please visit:GourmetOnTour.Com

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Crab, Prawn & Ginger Spring Rolls Recipe