Crab Spring Rolls - 16 oz

Prep

20 Minutes

Total

40 Minutes

Yield

8 Rolls

Ingredients

Spring Roll Filling

  • 1/2 Tsp Sesame Oil
  • 1 Cup Carrot, julienned
  • 1 Cup Daikon, julienned
  • 5 Ea Snow Peas, julienned
  • 1/2 Tbsp Soy Sauce
  • 1/2 Tsp Ginger, minced
  • 1/2 Tsp Oyster Sauce
  • 16 Oz Heron Point Crab Meat
  • 8 Ea Egg Roll Wrappers
  • 2 Ea Egg Yolk
  • 4 Cups Canola Oil

Thai Inspired Sweet & Spicy Sauce

  • 1/2 Cup Water
  • 1 Cup Sugar
  • 3 Tbsp Soy Sauce
  • 1/4 Tsp Red Pepper Flakes
  • 1/2 Ea Garlic Clove, minced

*For 6 oz. retail can users, please see our scaled recipe below.

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