Crab spring rolls

  • Preparation Time20 mins
  • Cooking Time45 mins
  • Serves6
  • DifficultyMedium

For the spring rolls

Oil, for frying
120g onion, chopped
10g garlic, minced
420g green cabbage, shredded
140g red cabbage, shredded
75g spring onion, chopped
30g carrot, finely grated
3 tbsp oyster sauce
Salt and freshly ground black pepper
450g lump crabmeat
1 package spring roll wrappers
1 egg, beaten for egg wash
Pickled ginger vinaigrette, recipe follows

For the pickled ginger vinaigrette

20g bonito base (dashi) (stock made from dried tuna flakes)
500g granulated sugar
240ml rice wine vinegar
55g chopped fresh ginger
340g pickled ginger
Pinch salt
355ml salad oil
1) In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 190C.

2) In a saute pan, add 2 tbsp oil. Add onion and garlic, and cook for 2 mins over medium-high heat. Add cabbages, spring onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 mins. 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 tbsp of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the centre. 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.

3) For the 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.

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