Crab Spring Rolls Recipe

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Ingredients:

Serving

8 large spring roll wrappers (about 25cm square)
1 large egg white, for brushing
oil, for deep-frying
250 g white crabmeat
2 spring onions, trimmed and finely sliced
85 g sweetcorn
1/4 cup coriander leaves, roughly chopped
1 tbsp coarse grain mustard
sea salt
black pepper
1 lime , juice of (tiny squeeze)
40 g soft brown sugar
50 ml rice wine vinegar
1 garlic clove, finely chopped
2 red chilies , deseeded and finely chopped
1/4 cup coriander, stalks finely chopped
1 tbsp fresh ginger, peeled and finely grated
1 pinch salt
150 ml soy sauce
1 tbsp sesame oil
1 tbsp honey
1 lime , juice of

Directions:

For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and lime juice to taste.
Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the wrappers and filling.
Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180°C To check the oil is hot enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.
Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the side for dipping.
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, chillies, coriander and ginger.
Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely then pour into a screw-topped jar. Store in the fridge for up to 1 week. Bring the sauce to room temperature before serving.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	383.89 Kcal (1607 kJ)
Calories from fat	53.49 Kcal
		% Daily Value*
Total Fat	5.94g	9%
Sodium	2638.22mg	110%
Potassium	430.76mg	9%
Total Carbs	63.46g	21%
Sugars	18.39g	74%
Dietary Fiber	4.93g	20%
Protein	20.64g	41%
Vitamin C	55.4mg	92%
Iron	19.5mg	108%
Calcium	62.6mg	6%

Amount Per 100 g
Calories	136.58 Kcal (572 kJ)
Calories from fat	19.03 Kcal
		% Daily Value*
Total Fat	2.11g	9%
Sodium	938.63mg	110%
Potassium	153.26mg	9%
Total Carbs	22.58g	21%
Sugars	6.54g	74%
Dietary Fiber	1.75g	20%
Protein	7.34g	41%
Vitamin C	19.7mg	92%
Iron	6.9mg	108%
Calcium	22.3mg	6%

* 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

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