Crab Spring Rolls With Cilantro Garlic Dipping Sauce 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.

FRESH CRAB SPRINGROLLS

Steps:

• Preheat the fryer to 360 degrees F.
• In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper.
• In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal. Repeat with remaining wrappers and filling. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Slice each roll in half diagonally. Serve the rolls on a large platter with the Spicy Peanut Sauce. Garnish with chopped cilantro.
• In a food processor, combine all ingredients together. Process until smooth, then transfer to small bowls for dipping.

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-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.

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.
• Chuck's Kimchi:.
• 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).