Crab and Shrimp Spring Rolls with Dipping Sauce

By The Canadian Living Test Kitchen

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Crab and Shrimp Spring Rolls with Dipping Sauce

This recipe makes 6 servings

Ingredients

8 8oz ozshrimp, peeled, deveined and coarsely chopped
4 oz crabmeat , coarsely chopped4 4oz ozcrabmeat, coarsely chopped
1 tbsp chopped fresh coriander 1 1tbsp tbspchopped fresh coriander
2 cloves garlic , minced2 2cloves garlic, minced
2 tsp grated gingerroot 2 2tsp tspgrated gingerroot
1 tsp finely grated lemon rind 1 1tsp tspfinely grated lemon rind
4 green onions , sliced4 4green oniongreen onions, sliced
half halfsweet red peppersweet red peppers, cut_in thin strips
1/3 cup water chestnuts , slivered1/3 1/3cup cupwater chestnutwater chestnuts, slivered
1/4 cup grated carrots 1/4 1/4cup cupgrated carrotcarrots
1 tbsp oyster sauce 1 1tbsp tbspoyster sauce
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
1 tsp chili sauce 1 1tsp tspchili sauce
1 tsp sesame oil 1 1tsp tspsesame oil
12 12spring roll wrapperspring roll wrappers, 9 1/2 inch/24 cm square
1 egg white 1 1egg whiteegg whites
Vegetable oil , for deep fryingVegetable oil, for deep frying
Dipping Sauce:
1/3 cup plum sauce 1/3 1/3cup cupplum sauce
2 tbsp lime juice 2 2tbsp tbsplime juice
1 tbsp chopped fresh coriander 1 1tbsp tbspchopped fresh coriander
1 tsp Dijon mustard 1 1tsp tspDijon mustard

Preparation

Dipping Sauce:
In bowl, whisk together plum sauce, lime juice, coriander and mustard. Pour into squeeze bottle; set aside.

In bowl, stir together shrimp, crabmeat, coriander, garlic, ginger, lemon rind, onions, red pepper, water chestnuts, carrots, oyster and soy sauces, chili sauce and sesame oil.

Working with 1 sping roll wrapper at a time and keeping remainder covered with moist towel, lay wrapper on work surface with 1 corner toward you. Place 1/4 cup (50 mL) shrimp mixture in centre.

Fold corner over filling. Brush remaining edges with egg white. Fold in both sides and roll up into cylinder. Set aside in single layer, on plate, uncovered. Repeat with remaining filling and wrappers.

In wok, Dutch oven or deep-fryer, heat oil to 375°F (190°C) or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Deep-fry rolls, 2 at a time and turning once, until golden, about 4 minutes. Remove with slotted spoon; drain well on paper towels.

To serve, cut spring rolls in half on diagonal. Place 4 halves on each of 6 plates; drizzle with dipping sauce.