Light Bites Recipes - Crab Spring Rolls  Recipe

Ingredients

• 15ml/1 tbsp groundnut (peanut) oil

• 5ml/1 tsp sesame oil

• 1 garlic clove, crushed

• 1 fresh red chili, seeded and finely sliced

• 450g/1lb fresh stir-fry vegetables, such as bean sprouts and shredded carrots, peppers and mangetouts (snow peas)

• 30ml/2 tbsp chopped coriander (cilantro)

• 2.5cm/1 in piece of fresh root ginger, grated

• 15ml/1 tbsp dry sherry

• 15ml/1 tbsp soy sauce

• 350g/12oz fresh dressed crab meat (brown and white meat)

• 12 spring roll wrappers

• 1 small egg, beaten

• oil, for deep-frying

• salt and ground black pepper

• lime wedges and fresh coriander, to garnish

• sweet-sour dipping sauce, to serve

Serves 4-6

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Method:

1. Heat the groundnut and sesame oils in a clean. preheated wok. When hot, stir-fry the crushed garlic and chili for 1 minute.

2. Add the vegetables, coriander and ginger and stir-fry for 1 minute more. Drizzle over the rice wine or dry sherry and soy sauce. Allow the mixture to bubble up for 1 minute.

3. Using a slotted spoon, transfer the vegetables to a bowl. Set aside until cool, then stir in the crab meat and season with salt and pepper.

4. Soften the spring roll wrappers, following the directions on the packet. Place some of the filling on a wrapper; fold over the front edge and the sides and roll up neatly, sealing the edges with a little beaten egg. Repeat with the remaining wrappers and filling.

5. Heat the oil for deep-frying in the wok and fry the spring rolls in batches, turning several times, until brown and crisp.

6. Remove with a slotted spoon, drain on kitchen paper and keep hot while frying the remainder.

7. Garnished with lime wedges and coriander and serve with a dipping sauce.