• 6servings
  • 65minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B3, B6, B9, H, C, D
MineralsIodine, Fluorine, Chromium, Manganese, Silicon, Calcium

Ingredients Jump to Instructions ↓

  1. 3/4 cup onion, chopped

  2. 1 tablespoon garlic, minced

  3. 6 cups green cabbage, shredded

  4. 2 cups red cabbage , shredded

  5. 3/4 cups green onion , chopped

  6. 1/4 cup carrot, finely grated

  7. 3 tablespoons oyster sauce Salt and freshly ground black pepper

  8. 1 pound lump crabmeat

  9. 1 package spring roll wrappers

  10. 1 egg, beaten for egg wash Pickled Ginger Vinaigrette, recipe follows

  11. 20 grams bonito base (dashi) (stock made from dried tuna flakes)

  12. 2 1/2 cups granulated sugar

  13. 1 cup rice wine vinegar

  14. 3 tablespoons chopped fresh ginger

  15. 12 ounces pickled ginger Pinch salt

  16. 1 1/2 cups salad oil

Instructions Jump to Ingredients ↑

  1. Photo: Crab Spring Rolls Recipe In a deep-fryer or Dutch oven , add oil to fill 2/3 of the way and preheat to 375 degrees F.

  2. In a saute pan, add the 2 tablespoons oil. Add onion and garlic, and cook for 2 minutes over medium-high heat. Add cabbages, green onion, carrot, oyster sauce and salt and pepper, to taste. Cook over high heat for about 2 to 3 minutes. Remove from the heat, drain excess liquid, and cool. Fold in crabmeat and mix to combine. Separate the sheets of spring roll wrappers, and keep under a slightly damp towel. Place 2 tablespoons of crabmeat filling on the wrapper. Fold nearest edge of wrapper over filling; fold left and right corners toward the center. Roll tightly and seal with the egg wash . Place the spring rolls into the preheated oil and fry until golden brown. Place on paper towels to drain. Serve with Pickled Ginger Vinaigrette.

  3. In a mixing bowl, combine dashi, sugar and rice wine vinegar . Transfer mixture to a blender and add fresh ginger , pickled ginger and salt. Slowly add salad oil to the blender . Serve chilled.


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