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Crab And Shrimp Spring Rolls With Dipping Sauce
Ingredients
- 8 ounce shrimp, peeled, deveined, and, coarsely, minced
- 4 ounce crabmeat, coarsely, minced
- 1 Tbsp. minced fresh coriander
- 2 clv garlic, chopped
- 2 tsp grated ginger, root
- 1 tsp finely grated lemon, rind
- 4 x green onion, sliced
- 1/2 x sweet red pepper, cut in thin strips
- 1/3 c. water chestnuts, slivered
- 1/4 c. grated carrot
- 1 Tbsp. oyster sauce
- 1 Tbsp. soy sauce
- 1 tsp chili sauce
- 1 tsp sesame oil
- 12 x spring roll wrappers, (9 1/2-inch square)
- 1 x egg, white vegetable oil, for deep-frying Dipping Sauce
- 1/3 c. plum sauce
- 2 Tbsp. lime juice
- 1 Tbsp. minced fresh coriander
- 1 tsp Dijon mustard
Directions
- In bowl, stir together shrimp, crabmeat, coriander, garlic, ginger, lemon rind, onions, red pepper, water chestnuts, carrots, oyster and soy sauces, chili sauce and sesame oil.
- Working with 1 spring roll wrapper at a time and keeping remainder covered with moist towel, lay wrapper on work surface with 1 corner toward you. Place 1/4 c. (50 mL) shrimp mix in centre.
- Fold corner over filling. Brush remaining edges with egg white. Mix in both sides and roll up into cylinder. Set aside in single layer, on plate, uncovered. Repeat with remaining filling and wrappers.
- In wok, Dutch oven or possibly deep-fryer, heat oil to 375 F (190 C) or possibly till 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds. Deep-fry rolls, 2 at a time and turning once, till golden brown, about 4 min. Remove with slotted spoon; drain well on paper towels.
- To serve, cut spring rolls in half on diagonal. Place 4 halves on each of 6 plates; drizzle with Dipping Sauce.
- Dipping Sauce:In bowl, whisk together plum sauce, lime juice, coriander and mustard. Pour into squeeze bottle; set aside.
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