Crab-and-Pork Spring Rolls Recipe

Posted by
Rate It!
Crab-and-Pork Spring Rolls
Add your photo!
Ingredients
12
Count
Nutrition
524
Calories
Total time
135
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.)
  2. Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
  3. Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
  4. Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)
  5. Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
  6. Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365°F between batches.)
  7. *Found in Asian markets and .
  8. Cooks' note: Rolls can be assembled (but not fried) 1 month ahead and frozen on a tray in 1 layer, 1/2 inch apart, about 2 hours, then transferred to an airtight container or sealed plastic bag and kept frozen. Thaw in refrigerator, uncovered, in 1 layer, 1/2 inch apart, then pat dry before frying.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 524.34 Kcal (2195 kJ)
Calories from fat 394.02 Kcal
% Daily Value*
Total Fat 43.78g 67%
Cholesterol 18.6mg 6%
Sodium 25.5mg 1%
Potassium 635.6mg 14%
Total Carbs 15.82g 5%
Sugars 3.56g 14%
Dietary Fiber 7.97g 32%
Protein 25.78g 52%
Vitamin C 0.6mg 1%
Iron 4.9mg 27%
Calcium 85.9mg 9%
Amount Per 100 g
Calories 483.46 Kcal (2024 kJ)
Calories from fat 363.3 Kcal
% Daily Value*
Total Fat 40.37g 67%
Cholesterol 17.15mg 6%
Sodium 23.51mg 1%
Potassium 586.05mg 14%
Total Carbs 14.59g 5%
Sugars 3.28g 14%
Dietary Fiber 7.34g 32%
Protein 23.77g 52%
Vitamin C 0.6mg 1%
Iron 4.5mg 27%
Calcium 79.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 13.3
    Points
  • 15
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium,
  • low cholesterol,
  • high fiber

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top