Crab Spring Rolls

Name: Crab Spring Rolls
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Vietnamese, Asian
Ingredients: 20 grams bonito base (dashi) (stock made from dried tuna flakes); 59 milliliters carrot, finely grated; 1 egg, beaten for egg wash; 3 Tbsps chopped fresh ginger; 1 Tbsp garlic, minced; 591 milliliters granulated sugar; 1 liters green cabbage, shredded; 177 milliliters green onion, chopped; 454 grams lump crabmeat; 8 servings Oil, for frying; 177 milliliters onion, chopped; 3 Tbsps oyster sauce; 340 grams pickled ginger; 473 milliliters red cabbage, shredded; 237 milliliters rice wine vinegar; 355 milliliters salad oil; 1 pinch Pinch salt; 8 servings Salt and freshly ground black pepper; 1 package spring roll wrappers

Crab Spring Rolls is a Vietnamese recipe that serves 8. One portion of this dish contains roughly 19g of protein, 14g of fat, and a total of 641 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. It works well as a hor d'oeuvre. Head to the store and pick up garlic, rice wine vinegar, lump crabmeat, and a few other things to make it today. It is perfect for Spring. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F.

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Cooking Oil

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Dutch Oven

In a saute pan, add the 2 tablespoons oil.

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Cooking Oil

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Frying Pan

Add onion and garlic, and cook for 2 minutes over medium-high heat.

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Garlic

Onion

Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes.

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Salt And Pepper

Oyster Sauce

Green Onions

Cabbage

Carrot

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.

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Spring Roll Wrappers

Crabmeat

Place 2 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center.

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Crabmeat

Roll tightly and seal with the egg wash.

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Roll

Egg

Place the spring rolls into the preheated oil and fry until golden brown.

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Roll

Cooking Oil

Place on paper towels to drain.

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Paper Towels

Serve with Pickled Ginger Vinaigrette.

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Pickled Ginger

Vinaigrette

In a mixing bowl, combine dashi, sugar and rice wine vinegar.

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Rice Vinegar

Dashi

Sugar

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Mixing Bowl

Transfer mixture to a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the blender.

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Pickled Ginger

Fresh Ginger

Salad Oil

Salt

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Blender

Serve chilled.

Equipment

Ingredients

Servings:

20grams

bonito base (dashi) (stock made from dried tuna flakes)59milliliters

carrot, finely grated 1

egg, beaten for egg wash 3Tbsps

chopped fresh ginger 1Tbsp

garlic, minced 591milliliters

granulated sugar 1liters

green cabbage, shredded 177milliliters

green onion, chopped 454grams

lump crabmeat 8servings

Oil, for frying 177milliliters

onion, chopped 3Tbsps

oyster sauce 340grams

pickled ginger 473milliliters

red cabbage, shredded 237milliliters

rice wine vinegar 355milliliters

salad oil 1pinch

Pinch salt 8servings

Salt and freshly ground black pepper 1package

spring roll wrappers

Recommended wine: Sparkling Wine, Sparkling Rose

Spring Rolls on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Larmandier-Bernier Latitude Extra Brut with a 4.8 out of 5 star rating seems like a good match. It costs about 55 dollars per bottle.

Larmandier-Bernier Latitude Extra Brut

Vineyards are located in Vertus, Oger, Avize, Cramant, which form a line close to the 4th meridian. Longitude is 60% base wine from the 2009 vintage fermented in stainless steel & 40% reserve wine from foudre & neutral oak. 100% Chardonnay aged on the lees for over two years and a 4gr/l dosage.