Crab spring rolls

  • For the spring rolls
  • Oil, for frying
  • 120g onion, chopped
  • 10g garlic, minced
  • 420g green cabbage, shredded
  • 140g red cabbage, shredded
  • 75g spring onion, chopped
  • 30g carrot, finely grated
  • 3 tbsp oyster sauce
  • Salt and freshly ground black pepper
  • 450g lump crabmeat
  • 1 package spring roll wrappers
  • 1 egg, beaten for egg wash
  • Pickled ginger vinaigrette, recipe follows
  • For the pickled ginger vinaigrette
  • 20g bonito base (dashi) (stock made from dried tuna flakes)
  • 500g granulated sugar
  • 240ml rice wine vinegar
  • 55g chopped fresh ginger
  • 340g pickled ginger
  • Pinch salt
  • 355ml salad oil
1) In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 190C.

2) In a saute pan, add 2 tbsp oil. Add onion and garlic, and cook for 2 mins over medium-high heat. Add cabbages, spring onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 mins. Remove from the heat, drain excess liquid, and cool. Fold in crabmeat and mix to combine. Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tbsp of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the centre. Roll tightly and seal with the egg wash. Place the spring rolls into the preheated oil and fry until golden brown. Place on paper towels to drain. Serve with pickled ginger vinaigrette.

3) For the pickled ginger vinaigrette: In a mixing bowl, combine dashi, sugar and rice wine vinegar. Transfer mixture to a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the blender. Serve chilled.

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