Prep
10 Minutes
Total
30 Minutes
Yield
4 Servings
Ingredients
Spring Roll Filling
1/8 Tsp
Sesame Oil
1/3 Cup
Carrot, julienned
1/3 Cup
Daikon, julienned
2 Ea
Snow Peas, julienned
3/4 Tsp
Soy Sauce
1/8 Tsp
Ginger, minced
1/8 Tsp
Oyster Sauce
6 Oz
Heron Point Jumbo Lump Crab Meat
8 Ea
Egg Roll Wrappers
2 Ea
Egg Yolk
4 Cups
Canola Oil
Thai Inspired Sweet & Spicy Sauce
2 Tbsp
Water
1/3 Cup
Sugar
1 Tbsp
Soy Sauce
1 Pinch
Red Pepper Flakes
1/2 Ea
Garlic Clove, minced
Instructions
Filling
- In a medium sauté pan on medium heat, stir-fry vegetables in the sesame oil for one minute
- Add soy sauce, ginger and oyster sauce to the pan and stir until vegetables are coated and tender, about 2 minutes 3. Chill vegetable filling in the refrigerator
- Combine crabmeat with chilled vegetable filling
- Squeeze out any excess liquid and divide filling between 2-4 spring roll wrappers
- Brush sides of wrapper with egg yolk, fold bottom flap tightly over the filling and tucking the side flaps over to make an envelope
- Continue rolling from the bottom to the top and seal the spring roll as tightly as you can without squeezing out the filling
- Fry spring rolls in 350F oil until golden brown, about 3-4 minutes
- Remove spring rolls with slotted spoon and serve hot with sauce.
Sauce
- Combine all ingredients in sauce pot and bring to a boil on medium-high heat
- Once mix has come to a boil, reduce heat and simmer until syrup consistency, about 5-10 minutes
Crab Spring Rolls – 6 oz
Ingredients
Spring Roll Filling
1/8 Tsp
Sesame Oil
1/3 Cup
Carrot, julienned
1/3 Cup
Daikon, julienned
2 Ea
Snow Peas, julienned
3/4 Tsp
Soy Sauce
1/8 Tsp
Ginger, minced
1/8 Tsp
Oyster Sauce
6 Oz
Heron Point Jumbo Lump Crab Meat
8 Ea
Egg Roll Wrappers
2 Ea
Egg Yolk
4 Cups
Canola Oil
Thai Inspired Sweet & Spicy Sauce
2 Tbsp
Water
1/3 Cup
Sugar
1 Tbsp
Soy Sauce
1 Pinch
Red Pepper Flakes
1/2 Ea
Garlic Clove, minced
Instructions
Filling
- In a medium sauté pan on medium heat, stir-fry vegetables in the sesame oil for one minute
- Add soy sauce, ginger and oyster sauce to the pan and stir until vegetables are coated and tender, about 2 minutes 3. Chill vegetable filling in the refrigerator
- Combine crabmeat with chilled vegetable filling
- Squeeze out any excess liquid and divide filling between 2-4 spring roll wrappers
- Brush sides of wrapper with egg yolk, fold bottom flap tightly over the filling and tucking the side flaps over to make an envelope
- Continue rolling from the bottom to the top and seal the spring roll as tightly as you can without squeezing out the filling
- Fry spring rolls in 350F oil until golden brown, about 3-4 minutes
- Remove spring rolls with slotted spoon and serve hot with sauce.
Sauce
- Combine all ingredients in sauce pot and bring to a boil on medium-high heat
- Once mix has come to a boil, reduce heat and simmer until syrup consistency, about 5-10 minutes
