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Crab Spring Rolls And Dipping Sauce

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  Groundnut oil 15 Milliliter (1 Tablespoon)
  Sesame oil 5 Milliliter (1 Teaspoon)
  Garlic 1 Clove (5 gm), crushed
  Red chili 1 , seeded and finely sliced (Fresh)
  Stir fry vegetables 1 Pound (Fresh, Such As Bean Sprouts And Shredded Carrots, Peppers And Mange Touts, 450 Gram)
  Chopped coriander 30 Milliliter (2 Tablespoon)
  Fresh ginger root piece 1 Inch, grated
  Chinese rice wine/Dry sherry 15 Milliliter (1 Tablespoon)
  Soy sauce 15 Milliliter (1 Tablespoon)
  Dressed crab meat 12 Ounce (Fresh, Brown And White Meat, 350 Gram)
  Spring roll wrappers 12
  Egg 1 Small, beaten
  Oil 2 Cup (32 tbs) (For Deep Frying)
  Salt To Taste
  Ground black pepper To Taste
  Lime wedges 4 (For Garnish)
  Fresh coriander 1 Tablespoon (For Garnish)
For the dipping sauce
  Onion 1 , thinly sliced
  Red chili 1 , seeded and finely chopped (Fresh)
  Garlic 2 Clove (10 gm), crushed
  Dark soy sauce 60 Milliliter (4 Tablespoon)
  Lemon juice/15-25 milliliter prepared tamarind juice 20 Milliliter (4 Teaspoon)
  Hot water 30 Milliliter (2 Tablespoon)

1. First make the sauce. Spread the onion out on kitchen paper and leave to dry for 30 minutes. Then halffill a wok with oil and heat to 190°C/375°F. Fry the onion in batches until crisp and golden, turning all the time. Drain on kitchen paper.
2. Mix together the chilli, garlic, soy sauce, lemon or tamarind juice and hot water in a bowl.
3. Stir in the onion and leave to stand for 30 minutes.
4. Heat the groundnut and sesame oils in a clean, preheated wok. When hot, stir-fry the crushed garlic and chilli for 1 minute. Add the vegetables, coriander and ginger and stir-fry for 1 minute more. Drizzle over the rice wine or dry sherry and soy sauce. Allow the mixture to bubble up for 1 minute.
5. Using a slotted spoon, transfer the vegetables to a bowl. Set aside until cool, then stir in the crab meat and season with salt and pepper.
6. Soften the spring roll wrappers, following the directions on the packet. Place some of the filling on a wrapper, fold over the front edge and the sides and roll up neatly, sealing the edges with a little beaten egg. Repeat with the remaining wrappers and filling.
7. Heat the oil for deep-frying in the wok and fry the spring rolls in batches, turning several times, until brown and crisp. Remove with a slotted spoon, drain on kitchen paper and keep hot while frying the remainder. Serve at once, garnished with lime wedges and coriander, with the dipping sauce.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1662 Calories from Fat 641

% Daily Value*

Total Fat 72 g111.3%

Saturated Fat 10.8 g54.1%

Trans Fat 0 g

Cholesterol 160.7 mg53.6%

Sodium 4446.5 mg185.3%

Total Carbohydrates 176 g58.7%

Dietary Fiber 12.6 g50.4%

Sugars 24.7 g

Protein 75 g149.7%

Vitamin A 68.7% Vitamin C 129.6%

Calcium 20.7% Iron 32%

*Based on a 2000 Calorie diet

Crab Spring Rolls And Dipping Sauce Recipe