Crab and Shrimp Spring Rolls with Dipping Sauce
This recipe makes 6 servings
- Portion size: 6
Ingredients
- 8 oz 8ozshrimp, peeled, deveined and coarsely chopped
- 4 oz 4ozcrabmeat, coarsely chopped
- 1 tbsp 1tbspchopped fresh coriander
- 2 2cloves garlic, minced
- 2 tsp 2tspgrated gingerroot
- 1 tsp 1tspfinely grated lemon rind
- 4 4green oniongreen onions, sliced
- half halfsweet red peppersweet red peppers, cut_in thin strips
- 1/3 cup 1/3cupwater chestnutwater chestnuts, slivered
- 1/4 cup 1/4cupgrated carrotcarrots
- 1 tbsp 1tbspoyster sauce
- 1 tbsp 1tbspsoy sauce
- 1 tsp 1tspchili sauce
- 1 tsp 1tspsesame oil
- 12 12spring roll wrapperspring roll wrappers, 9 1/2 inch/24 cm square
- 1 1egg whiteegg whites
- Vegetable oil, for deep frying Dipping Sauce:
- 1/3 cup 1/3cupplum sauce
- 2 tbsp 2tbsplime juice
- 1 tbsp 1tbspchopped fresh coriander
- 1 tsp 1tspDijon 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.
