• Crab Spring Rolls with Soy Dipping Sauce

    1 vote
    Crab Spring Rolls with Soy Dipping Sauce
    Prep: 1 hours Cook: 30 min Servings: 6
    by Robyn Savoie
    381 recipes
    Chili and grated ginger add a hint of heat to these sensational treats. Serve them as a appetizer or with other Chinese dishes as part of a main course.


    • 1 Tbsp. Peanut Oil
    • 1 Tsp. Sesame Oil
    • 1 Clove Garlic, Crushed
    • 1 Fresh Red Chili, Seeded and Minced
    • 1 Lb. Fresh Stir-Fry Vegetable Mix, Found In Produce Section
    • 2 Tbsp. Fresh Cilantro, Chopped
    • 1 Inch Piece Fresh Ginger, Grated
    • 1 Tbsp. Chinese Rice Wine or Dry Sherry
    • 1 Tbsp. Soy Sauce
    • 12 Oz. Fresh Dressed Crabmeat
    • 1/8 Tsp. Ground Black Pepper
    • 1/4 Tsp. Salt
    • 12 Spring Roll Wrappers
    • 1 Small Egg, Beaten
    • Oil For Deep Fat-Frying
    • Garnish:
    • 4 - 6 Lime Wedges
    • 4 - 6 Fresh Cilantro Springs
    • 1 Cup Soy Dipping Sauce (Recipe Attached)


    Heat peanut and sesame oils in a clean, preheated wok. When hot, stir-fry the crushed garlic and chili for 1 minute. Add the vegetables, cilantro and ginger; stir-fry for 1 minute more. Drizzle with the rice wine or dry sherry and soy sauce. Allow mixture to bubble up for 1 minute.
    Using a slotted spoon, transfer the vegetables to a bowl. Set aside until cool, then stir in the crabmeat and season to taste with the salt and pepper.
    Soften the spring roll wrappers, following package directions. Place some of the filling on a wrapper, fold over the front edge and the sides, and roll up neatly, sealing the edges with a little beaten egg. Repeat with the remaining wrappers and filling.
    Heat the oil for deep-frying in the wok and fry the spring rolls in batches, turning several times, until brown and crisp. Remove with a slotted spoon, drain on paper towels and keep hot while frying the remainder. Serve at once, garnished with lime wedges and cilantro, with the dipping sauce.

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