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Crab rolls

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Origin of dish:  China
Type of cooking:  Hob
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (serves 6):

    300g crab meat
    60g noodles
    1 grated carrot
    2 clove garlic, crushed
    1 onion, finely chopped
    75g bean sprouts
    1 teaspoon grated ginger
    3 tablespoon soy sauce
    18 spring roll wrapper (can be bought frozen)
    1 teaspoon sugar
    750 ml frying oil


Make filling :
Cook noodles and chop.
Mix with the crab meat, carrot, garlic, onion, bean sprouts, ginger, coriander and 2 tablespoons soy sauce.
Soak each spring roll wrapper briefly in a mixture of water, sugar and the rest of the soy sauce (can be done on a plate).

Place wrapper on a cloth, with filling in a line 1cm away from top edge.
Roll up, fold ends in.
Boil oil in fryyer or deep frying pan and fry rolls until golden.
Blot excess oil with paper towel.
Advice: Excellent with Chinese beer!

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