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Ingredients
- * 8 ounces shrimp, peeled, deveined, and, coarsely, chopped
- * 4 ounces crabmeat, coarsely, chopped
- * 1 tablespoon chopped fresh coriander
- * 2 cloves garlic, minced
- * 2 teaspoons grated ginger, root
- * 1 teaspoon finely grated lemon, rind
- * 4 green onion, sliced
- * 1/2 sweet red pepper, cut in thin strips
- * 1/3 cup water chestnuts, slivered
- * 1/4 cup grated carrot
- * 1 tablespoon oyster sauce
- * 1 tablespoon soy sauce
- * 1 teaspoon chili sauce
- * 1 teaspoon sesame oil
- * 12 spring roll wrappers, (9 1/2-inch square)
- * 1 egg, white
- * vegetable oil, for deep-frying
- Dipping Sauce
- * 1/3 cup plum sauce
- * 2 tablespoons lime juice
- * 1 tablespoon chopped fresh coriander
- * 1 teaspoon Dijon mustard
Details
Servings 6
Preparation time 20mins
Cooking time 24mins
Preparation
Step 1
Crab and Shrimp Spring Rolls
1. 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.
2. Working with 1 spring 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.
3. 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.
4. In wok, Dutch oven or deep-fryer, heat oil to 375ºF (190ºC) or until 1-inch (2.5 cm) cube of white bread turns golden in 30 seconds. Deep-fry rolls, 2 at a time, turning once, until golden, about 4 minutes. Remove with slotted spoon; drain well on paper towels.
5. To serve, cut spring rolls in half on diagonal. Place 4 halves on each of 6 plates; drizzle with Dipping Sauce.
Dipping Sauce
1. In bowl, whisk together plum sauce, lime juice, coriander and mustard. Pour into squeeze bottle; set aside.
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