CRAB SPRING ROLLS
Provided by Food Network
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 20
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.
FRESH CRAB SPRINGROLLS
Steps:
- Preheat the fryer to 360 degrees F.
- In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper.
- In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal. Repeat with remaining wrappers and filling. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Slice each roll in half diagonally. Serve the rolls on a large platter with the Spicy Peanut Sauce. Garnish with chopped cilantro.
- In a food processor, combine all ingredients together. Process until smooth, then transfer to small bowls for dipping.
SPICY CRAB SPRING ROLLS
This is a cross between a spicy sushi crab roll and a spring roll. Quick and easy to make with fresh ingredients. Also good with shrimp instead of crab. Serve with ponzu or sweet chile sauce for dipping.
Provided by Christy Blaker
Categories Appetizers and Snacks Wraps and Rolls
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Shred crabmeat using 2 forks or in a food processor.
- Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
- Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
- Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.
Nutrition Facts : Calories 137.4 calories, Carbohydrate 13.8 g, Cholesterol 8.3 mg, Fat 8 g, Fiber 2.6 g, Protein 3.8 g, SaturatedFat 1.2 g, Sodium 367.6 mg, Sugar 3.5 g
CRAB AND PORK SPRING ROLLS
Make and share this Crab and Pork Spring Rolls recipe from Food.com.
Provided by tornadoes three
Categories Crab
Time 2h30m
Yield 30 rolls
Number Of Ingredients 11
Steps:
- Mix together pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
- Line a tray with wax paper.
- Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water.
- Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
- Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.).
- Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
- Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain.
Nutrition Facts : Calories 407.3, Fat 44.9, SaturatedFat 6.9, Cholesterol 20.2, Sodium 39.5, Carbohydrate 0.2, Protein 2.2
CRAB-AND-PORK SPRING ROLLS
Provided by Gina Marie Miraglia Eriquez
Categories Egg Garlic Ginger Mushroom Pork Appetizer Fry Cocktail Party Oscars Crab Summer Cilantro Gourmet Dairy Free Wheat/Gluten-Free Tree Nut Free Soy Free
Yield Makes 10 hors d'oeuvre servings
Number Of Ingredients 14
Steps:
- Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.)
- Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
- Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
- Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)
- Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
- Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365��F between batches.)
- *Found in Asian markets and adrianascaravan.com.
CRAB SPRING ROLLS WITH SWEET GARLIC SAUCE
Number Of Ingredients 20
Steps:
- 1. TO MAKE THE SAUCE: In a small saucepan, mix the vinegar, sugar, water, garlic, and chili paste together. Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from heat and let stand until cool. (The sauce can be prepared up to 1 day ahead and stored at room temperature.) 2. TO MAKE THE SPRING ROLLS: In a medium bowl, cover the noodles with very hot water. Let stand until the noodles are soft and supple, about 10 minutes. Drain well in a sieve. Using kitchen scissors, snip through the bean threads in the sieve to cut them into more manageable lengths. Place in a bowl, cover with plastic wrap, and set aside. 3. Heat a large wok or skillet over high heat. Add the oil and tilt to coat the inside of the pan. Add the shallots and garlic and stir-fry until fragrant, about 15 seconds. Add the carrot and stir-fry until crisp-tender, about 1 minute. Add the crab, bean sprouts, cilantro, fish sauce, sugar, and chili or Tabasco sauce and stir-fry until heated through, about 2 minutes. Remove from heat and place in a shallow dish. Stir in the bean threads. Let cool completely. 4. Preheat the oven to 200°F. Line a baking sheet with waxed paper. Place an egg roll wrapper on a work surface, with the points at 12, 3, 6, and 9 o'clock. Place about 1/4 cup filling on the bottom third of the wrapper and form it into a log that comes no closer than 1/2 inch to the edges of the wrapper. Fold up the bottom point and roll up the egg roll, folding in the side points as you roll it into a tight cylinder. Place a dab of water on the last point to adhere it to the roll. Place the spring roll, seam-side down, on the waxed paper. Repeat with the remaining filling and wrappers. 5. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, heat vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. In batches, without crowding, deep-fry the spring rolls until golden brown, about 3 minutes. Using a wire-mesh skimmer, transfer to the wire rack and keep warm in the oven while deep-frying the remaining spring rolls. Serve immediately, with small bowls of the garlic sauce for dipping.NOTE: Vietnamese or Thai fish sauces can be found in Asian groceries. Do not confuse them with Filipino fish sauce (pastis), which is lighter in flavor. If necessary, combine 1 teaspoon each Worcestershire sauce, Japanese soy sauce, and water to substitute for each tablespoon of fish sauce.
Nutrition Facts : Nutritional Facts Serves
More about "crab spring rolls with sweet garlic sauce recipes"
SPRING ROLL BOWLS WITH SWEET GARLIC LIME SAUCE RECIPE
From pinchofyum.com
4.8/5 (100)Calories 588 per servingCategory Dinner
- Cook your rice noodles by soaking them in cold water for about 30 minutes. When they’re softened, transfer to a pot of boiling water for just a minute or two before quickly draining again. *This is my preferred method because it prevents them from getting overly sticky.*
- Toss the noodles (hot or cold! your choice, friend) with the sweet garlic lime sauce and all the other ingredients.
CRAB AND CHEESE SPRING ROLLS - PUPS WITH …
From pupswithchopsticks.com
5/5 (10)Total Time 50 minsCategory Appetizer, SnackCalories 110 per serving
- Carefully peel 1 sheet at a time, place the sheet in front o you with a corner facing you. (Place a damn cloth or paper towel over the stack of spring roll papers to prevent it from drying out while you are rolling out the spring rolls)
CRAB SPRING ROLLS WITH SWEET GARLIC SAUCE …
From epicurean.com
3 EASY SPRING ROLL SAUCES - A BEAUTIFUL MESS
From abeautifulmess.com
10 BEST CRAB MEAT SPRING ROLLS RECIPES | YUMMLY
From yummly.com
3 CLASSIC SPRING ROLL DIPPING SAUCES - DRIVE …
From drivemehungry.com
CRAB SPRING ROLLS | CANADIAN LIVING
From canadianliving.com
SWEET AND SPICY GARLIC SAUCE - BIGOVEN
From bigoven.com
CRAB & MANGO SPRING ROLLS WITH WAFU SAUCE | CANADIAN …
From canadianliving.com
CRAB SPRING ROLLS WITH CITRUS SAUCE | METRO
From metro.ca
SWEET CHILI SAUCE RECIPE - BELLY FULL
From bellyfull.net
CRAB SPRING ROLLS | STREET FOOD | SBS FOOD
From sbs.com.au
FRESH SPRING ROLLS WITH BEST SAUCE (VIDEO)
From natashaskitchen.com
CRAB SPRING ROLLS RECIPE | SEAFOOD RECIPES | PBS FOOD
From pbs.org
CRAB SPRING ROLLS — EVERYDAY GOURMET
From everydaygourmet.tv
CRAB AND SHRIMP SPRING ROLLS WITH DIPPING SAUCE - FOOD …
From foodnetwork.ca
You'll also love