-
1
Heat the oil in a frying pan and fry the shallots and garlic until softened but not browned.
-
2
Leave to cool slightly and transfer to a bowl.
-
3
Add the crab, coriander, creme fraiche, lime and sweetcorn and season to taste with salt and freshly ground black pepper.
-
4
Fill the spring roll wrappers with the mixture, roll up and secure with the beaten egg.
-
5
Place the sugar in a saucepan over a medium heat and allow it to dissolve.
-
6
Continue to cook until the sugar turns a rich dark caramel colour.
-
7
Meanwhile, place the remaining ingredients for the dipping sauce into a blender and whiz to create a puree.
-
8
Pour this carefully into the caramelised sugar.
-
9
Bring to the boil and cook for about five minutes, simmering gently.
-
10
Heat the oil in a deep fat fryer and fry the spring rolls until crisp and golden.
-
11
Drain and serve with the chilli dipping sauce.
