Crab Spring Roll With Ginger Dipping Sauce |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a healthy take on the spring rolls you get from Chinese take away, It is very light and refreshing and can be served up as a side or main dish! You can even use prawns instead of crab if you like, I have also used lobster and it is wonderful as well :) Ingredients:
8 large rice paper wraps |
pie plate of warm water |
2 cups of white crabmeat |
2 spring onions, trimmed and finely sliced |
1 cup of sweet corn |
handful of coriander leaves, roughly chopped |
handful of sweet thai basil, roughly chopped |
handful of bean sprouts |
1 tbsp wholegrain mustard or chinese mustard if you want to give it a kick |
sea salt and black pepper |
tiny squeeze of lime juice |
ingredients for the dipping sauce |
2.5 tablespoons soft brown sugar |
3 tablespoons rice wine vinegar |
1 garlic clove, finely chopped |
2 red chilies, deseeded and finely chopped |
handful of coriander stalks, finely chopped |
small knob of fresh root ginger, peeled and finely grated |
pinch of salt |
3 tablespoons dark soy sauce |
1 tbsp sesame oil |
1 tbsp honey |
juice of 1 lime |
Directions:
1. First you want to use a nice big bowl and toss in all of the first set of ingredients into the bowl, at this point you can add what ever you want to make this your own, use prawns, lobster, what ever your fancy.
2. Next take your rice wrappers and GENTLY (they are very brittle and I have uttered many a frustrated word during this process) into the warm water for a few seconds, then take them out and let them sit on a tea towel for about seconds or until more pliable.
3. Next take and add your filling and wrap away. I like to fold mine like a burrito. Cut them in half on the diagonal, or just whack away, you can also leave them whole if you like.
4. For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chilies, coriander and ginger. Mix the remaining ingredients together then stir in the hot sugar syrup mixture.
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