Best Crab Spring Rolls Recipes

SPICY CRAB SPRING ROLLS

Steps:

• Shred crabmeat using 2 forks or in a food processor.
• Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
• Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
• Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

VIETNAMESE SHRIMP AND CRAB CRISPY SPRING ROLLS (CHA GIO)

Steps:

• Blanch cabbage and place into ice bath. Drain and squeeze out excess water. In a large bowl, mix together garlic, carrots, green onions and cabbage.
• Chop shrimp into small pieces. To the large bowl, add shrimp, soy sauce, sesame oil, sugar, and black pepper and mix. Add crab meat and egg white to mixture and combine evenly.
• Brush egg yolk on three corners of wrapper. Add 2 tablespoons of filling in center of wrapper, diagonally. Fold the two sides on the diagonal over the filling. Fold the non-egg yolk corner over and tuck snugly under filling and roll up.
• Deep fry the spring rolls in peanut oil at 350°F for 4-5 minutes or until golden brown. Work in batches. Flip half way through. Remove and place on paper towels to absorb excess oil. Eat with nuoc cham.

CRAB-AND-SHRIMP SPRING ROLLS IN RICE PAPER

Steps:

• To make the spring rolls, blanch the snow peas in boiling water for 1 minute. Drain and refresh under cold running water. Drain well and cut into fine julienne strips.
• Blanch the carrot in boiling water for 15 seconds, drain and refresh under cold running water.
• Place the snow peas, carrots, shrimp, crab meat, rice, jalapeno, garlic and ginger in a large bowl and toss. Add the lemon zest and juice and salt and toss to combine.
• Lay a large, clean cotton cloth or apron on a work surface. You will need 16 sheets of rice paper; discard any sheets that are cracked or have holes. Dip 1 sheet of rice paper in a bowl of warm water until it is pliable, about 15 seconds. Place on the cloth. Repeat with 3 more sheets of rice paper.
• Start with the first sheet of soaked rice paper and place 1/4 cup of the filling in a mound in the center. Fold the sides over the filling, then the ends, making a square package. Place the spring roll on a platter or in a shallow baking dish. Repeat until the filling is used. Cover with a damp cloth until ready to serve.
• To make the sauce, combine the sugar, nuoc mam, vinegar and water in a small saucepan. Place over medium heat and stir just until the sugar dissolves. Pour into a bowl and set aside at room temperature. (The rolls and sauce can be made several hours ahead.)
• To serve, spoon enough sauce onto 8 salad plates to cover just the bottom of the plate. Place 2 spring rolls in the center of each plate, turning them once in the sauce. Surround with the mesclun and then the mint leaves. Serve.

CRAB SPRING ROLLS

Steps:

• In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F.
• In a saute pan, add the 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes. Remove from the heat, drain excess liquid, and cool. Fold in crabmeat and mix to combine. Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash. Place the spring rolls into the preheated oil and fry until golden brown. Place on paper towels to drain. Serve with Pickled Ginger Vinaigrette.
• In a mixing bowl, combine dashi, sugar and rice wine vinegar. Transfer mixture to a blender and add fresh ginger, pickled ginger and salt. Slowly add salad oil to the blender. Serve chilled.

CRAB-AND-PORK SPRING ROLLS

Steps:

• 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.)
• Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
• 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.
• 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.)
• 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.
• 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.)
• *Found in Asian markets and adrianascaravan.com.

CRAB SPRING ROLLS

Steps:

• 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.

BAKED CRAB SPRING ROLLS

Steps:

• Preheat oven to 400°; add oil to a preheated skillet over medium to medium-high heat.
• Saute pepper, celery, water chestnuts, and onion for 2-3 minutes.
• While veggies are still a little crunchy, transfer to a bowl; to the bowl also add bean sprouts, crab, soy sauce, and thyme; combine well with a spoon.
• Paint half a sheet of phyllo dough with melted butter and fold sheet in half, making almost a square.
• Pile a few spoonfuls of filling 2 inches from the bottom of the sheet and leaving 2 inches at either side of sheet.
• Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
• Your crab pastry will look like a spring roll; dab the edges and sides of your roll with melted butter and place seam-side down on a pastry sheet.
• Assemble all and bake on center rack 15 minutes or until lightly golden all over.

BAKED CRAB SPRING ROLLS

Steps:

• 1. Preheat your oven to 400 degrees F.
• 2. Add the oil to a large skillet over medium-high heat. Saute eht pepper, celery, water chestnuts and onion for 2-3 min. Then transfer to a bowl. The veggies should still retain some crunch.
• 3. Add the bean sprouts, crab, tamari and thyme to the bowl of veggies. Combine well.
• 4. Brush half a sheet of phyllo dough with melted butter and fold the sheet in half, making almost a square.
• 5. Put a few spoonfuls of filling 2 inches from the bottom of the sheet (leaving 2 inches at either side of the sheet).
• 6. Fold the bottom half up and side edges in, then roll up and over until you reach the top of the sheet. The crab pastry should be looking like a spring roll at this point.
• 7. Dab the edges and sides of the roll with melted butter and put it seam-side down on a baking sheet.
• 8. Repeat for the rest of the phyllo sheets/crab & veggie mixture.
• 9. Bake on the center rack of your oven for about 15 min., or until lightly golden all over.

CRAB SPRING ROLLS WITH CILANTRO GARLIC DIPPING SAUCE

Steps:

• 1. Heat a skillet over medium-high heat. Add the pork, peanut oil, and sesame oil and cook, stirring often, until the pork is cooked through. Stir in the ginger, garlic, beans, and hot pepper sauce. Remove the skillet from the heat and stir in the crab, scallions, and cilantro. Set aside to cool. 2. Preheat the oven to 350. 3. Remove the phyllo dough from the package and unroll. Cover it with a damp cloth or plastic wrap to keep it from drying out. Whisk together the olive oil and egg white. Place one sheet of phyllo on a work surface and brush it with the egg white mixture. Top with another sheet, brush again with the mixture, and then finally top with a third sheet and brush. With the longer edge facing you, spread half of the crab mixture across the bottom edge of the phyllo, leaving a one inch border on the bottom and at the sides. Roll the sheet up tightly to create a long, thin roll about 1 1/2 inches in diameter. Tuck the ends of the phyllo in about halfway through rolling. Brush the seam with the egg white mixture, place the roll on an ungreased baking sheet and brush all over with the egg white mixture. repeat with the remaining phyllo and filling. 4. Bake the rolls until crisp and golden, about 15 minutes. Let rest for 5 minutes before slicing each roll into 6 (or more) pieces, using a serrated knife. For the sauce: Whisk all of the sauce ingredients together in a bowl and let sit at room temperature for 30 minutes.

KIMCHI CRAB SPRING ROLLS

Steps:

• For the dipping sauce: Combine 1/2 cup (125ml) water, the sugar, vinegar, fish sauce, ginger, soy sauce, garlic and lime juice in a small saucepan. Bring to a simmer over medium heat and cook until it thickens a bit, about 5 minutes. Let cool.
• For the thin omelet: Sprinkle the eggs with salt and pepper. Heat a nonstick skillet over medium-low heat and coat with a small amount of oil. Use a paper towel to spread it around and wipe up any excess oil. Add a little of the beaten egg and rapidly swirl it around until it coats the bottom. Cook over low heat just until the egg is set, 15 to 30 seconds. It's done when the edges are dry and the top is just about cooked.
• Loosen up the edges of the omelet with a spatula, then flip the pan upside down onto a plate. The omelet should flop out like a crepe. Continue with the remaining egg. Roll up the omelets and cut into thin strips. Set aside.
• For the spring rolls: Remove the crabmeat from the shells. (You can reserve the shells in a freezer bag for making stock).
• Lay a spring roll wrapper on a work surface so you have a diamond shape. Arrange some scallions, carrot, celery and kimchi in a rectangle in the center of the diamond. Add some of the omelet and spoon over some kimchi. Top with a spoonful of crabmeat and some cilantro.
• Dip your finger in water and spread a small amount around the edge of the wrapper. Fold in the two sides of the wrapper, then fold the top down and the bottom up to enclose the filling. Cover each roll with damp paper towels as you finish.
• Heat the canola oil in a deep fryer to 375 degrees F.
• Fry the spring rolls, turning them once or twice, until golden and crisp. Transfer to paper towels to drain.
• Serve the spring rolls with the dipping sauce.
• Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.
• Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.
• Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat the kimchi fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters).

CRAB RANGOON SPRING ROLLS

Steps:

• 1. Add the cream cheese to a bowl and mash with a sturdy fork, add the Sriracha, spring onion, mayo, and soy sauce.
• 2. Mash with the fork, adding more mayo as needed to achieve the consistency you want. Set this aside.
• 3. The only prep work is unwrapping each crab stick. Unwrap the sticks from the entire package. I ended up with 38 sticks (a cat stole 1 and there was one left over, quick snack for me). You will use all the sticks, you won't use all the wrappers. Place the sticks in a bowl, and in a small bowl, mix together the water and cornstarch to make a slurry.
• 4. Two people is very handy to do this step, one to pull the the pastry apart and the other rolling the spring rolls. Spring roll wrappers are very thin pastry, and if doing this by yourself, place a damp towel on the unused sheets while you roll, if they start to dry, they will be hard to pull apart and will tear. This will actually go by rather quickly now.
• 5. Open the package of spring roll sheets. Carefully pull off one sheet and place smooth side down on a clean counter with one corner of the sheet facing you. Use twp fingers and dip into the slurry then rub your fingers the two sides of the pastry that are farthest from you. Place 3 crab sticks near the corner nearest you.
• 6. Fold the corner of the pastry onto the crab sticks.
• 7. Tightly roll the sticks up to just before you get to the widest part of the pastry.
• 8. Now fold the the left and right corners towards the middle.
• 9. Continue to roll, place on a plate. Repeat for as crab sticks you have. I made 12.
• 10. Heat a large pan with about 1/2 inch of lard or cooking oil. I do use lard that I render myself.
• 11. When hot but not smoking, fry the spring rolls for about 1-2 minutes on each side or until golden brown (shallow deep fry). Remove to paper towels to drain, continue frying, working in batches until all the spring rolls are fried. Repackage the unused spring roll wrappers and return to the freezer.
• 12. Serve and enjoy.

CRAB SPRING ROLLS RECIPE - (4.6/5)

Steps:

• 1. Stir together crabmeat, shrimp, pork, garlic, carrots, salt, pepper, and shallots; set filling aside. 2. Make rolls: Working with 1 wrapper at a time, arrange wrapper so that a corner faces you. (Keep remaining wrappers covered with a damp towel.) Place 2 tbsp. crab mixture and 1 tbsp. vermicelli on bottom third of wrapper, near corner facing you. Brush top corner with a little egg white. Lift bottom corner of wrapper over filling; pull wrapper back against filling to tighten cylinder. Fold in sides; roll cylinder forward, to form a 4"-long roll about 1" thick. Transfer to a platter. 3. Pour oil into a large pot to a depth of 2"; heat over medium heat until a deep-fry thermometer inserted into oil reaches 350°. Fry rolls until golden brown and cooked through, about 5 minutes. Using tongs, transfer rolls to a paper towel-lined plate. To serve, wrap lettuce, basil, and perilla around rolls; serve with nuoc châm.