These crab spring rolls bring a fresh, coastal twist to a classic appetizer. Crisp on the outside and bursting with flavor, each roll is filled with tender Heron Point jumbo lump crab meat, crunchy vegetables, and a touch of ginger and sesame. Fried until golden brown and served with a Thai-inspired sweet and spicy sauce, they strike the perfect balance of savory, sweet, and heat. Light enough for entertaining yet indulgent enough to steal the show, these crab meat spring rolls are a true crowd-pleaser.

Instructions

Filling

1. In a medium sauté pan on medium heat, stir-fry vegetables in the sesame oil for one minute
2. 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
3. Combine crabmeat with chilled vegetable filling
4. Squeeze out any excess liquid and divide filling between 2-4 spring roll wrappers
5. Brush sides of wrapper with egg yolk, fold bottom flap tightly over the filling and tucking the side flaps over to make an envelope
6. Continue rolling from the bottom to the top and seal the spring roll as tightly as you can without squeezing out the filling
7. Fry spring rolls in 350F oil until golden brown, about 3-4 minutes
8. Remove spring rolls with slotted spoon and serve hot with sauce.

Sauce

1. Combine all ingredients in sauce pot and bring to a boil on medium-high heat
2. Once mix has come to a boil, reduce heat and simmer until syrup consistency, about 5-10 minutes