Baked Spring Rolls With Crab Recipes

BAKED CRAB SPRING ROLLS

Steps:

• Preheat oven to 400°; add oil to a preheated skillet over medium to medium-high heat.
• Saute pepper, celery, water chestnuts, and onion for 2-3 minutes.
• While veggies are still a little crunchy, transfer to a bowl; to the bowl also add bean sprouts, crab, soy sauce, and thyme; combine well with a spoon.
• Paint half a sheet of phyllo dough with melted butter and fold sheet in half, making almost a square.
• Pile a few spoonfuls of filling 2 inches from the bottom of the sheet and leaving 2 inches at either side of sheet.
• Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
• Your crab pastry will look like a spring roll; dab the edges and sides of your roll with melted butter and place seam-side down on a pastry sheet.
• Assemble all and bake on center rack 15 minutes or until lightly golden all over.

CRAB SPRING ROLLS

Steps:

• For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and lime juice to taste.
• Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the wrappers and filling.
• Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180°C To check the oil is hot enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.
• Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the side for dipping.
• For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chillies, coriander and ginger.
• Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely then pour into a screw-topped jar. Store in the fridge for up to 1 week. Bring the sauce to room temperature before serving.

CRAB SPRING ROLLS

Steps:

• In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F.
• In a saute pan, add the 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes. 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 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. 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.
• 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.