Crab Spring Rolls Recipe

Name: Crab Spring Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
Ingredients: Oil, for frying; 3/4 cup onion, chopped; 1 tablespoon garlic, minced; 6 cups green cabbage, shredded; 2 cups red cabbage, shredded; 3/4 cups green onion, chopped; 1/4 cup carrot, finely grated; 3 tablespoons oyster sauce; Salt and freshly ground black pepper; 1 pound lump crabmeat; 1 package spring roll wrappers; 1 egg, beaten for egg wash; Pickled Ginger Vinaigrette, recipe follows; 20 grams bonito base (dashi) (stock made from dried tuna flakes); 2 1/2 cups granulated sugar; 1 cup rice wine vinegar; 3 tablespoons chopped fresh ginger; 12 ounces pickled ginger; Pinch salt; 1 1/2 cups salad oil

Servings: persons

Oil, for frying
3/4 cup onion, chopped
1 tablespoon garlic, minced
6 cups green cabbage, shredded
2 cups red cabbage, shredded
3/4 cups green onion, chopped
1/4 cup carrot, finely grated
3 tablespoons oyster sauce
Salt and freshly ground black pepper
1 pound lump crabmeat
1 package spring roll wrappers
1 egg, beaten for egg wash
Pickled Ginger Vinaigrette, recipe follows
20 grams bonito base (dashi) (stock made from dried tuna flakes)
2 1/2 cups granulated sugar
1 cup rice wine vinegar
3 tablespoons chopped fresh ginger
12 ounces pickled ginger
Pinch salt
1 1/2 cups salad oil

1
In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F.
2
In a saute pan, add the 2 tablespoons oil.
3
Add onion and garlic, and cook for 2 minutes over medium-high heat.
4
Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste.
5
Cook over high heat for about 2 to 3 minutes.
6
Remove from the heat, drain excess liquid, and cool.
7
Fold in crabmeat and mix to combine.
8
Separate the sheets of spring roll wrappers, and keep under a slightly damp towel.
9
Place 2 tablespoons of crabmeat filling on the wrapper.
10
Fold nearest edge of wrapper over filling; fold left and right corners toward the center.
11
Roll tightly and seal with the egg wash. Place the spring rolls into the preheated oil and fry until golden brown.
12
Place on paper towels to drain.
13
Serve with Pickled Ginger Vinaigrette.
14
In a mixing bowl, combine dashi, sugar and rice wine vinegar.
15
Transfer mixture to a blender and add fresh ginger, pickled ginger and salt.
16
Slowly add salad oil to the blender.
17
Serve chilled.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: Oil, for frying, 3/4 cup onion, chopped, 1 tablespoon garlic, minced, 6 cups green cabbage, shredded, and more.

Yes, Crab Spring Rolls falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crab Spring Rolls

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