Starters - Spring Rolls and Dipping Sauce
Keith Vigon @cook_4574654
These are so much better than store bought variety you can get, you will never buy them ready-made again it is really worth the trouble especially to impress your guests. If you make these please take a photo and post together with the recipe thank you *you can buy the sundial in the spring roll wrappers in many supermarkets and certainly Asian groceries
Starters - Spring Rolls and Dipping Sauce
These are so much better than store bought variety you can get, you will never buy them ready-made again it is really worth the trouble especially to impress your guests. If you make these please take a photo and post together with the recipe thank you *you can buy the sundial in the spring roll wrappers in many supermarkets and certainly Asian groceries
Cooking Instructions
- 1
Heat a wok briefly, then add the peanut oil and sesame oil. When hot, stir-fry the crushed garlic and chili for 1 minute. Do not stirfry the garlic too long or it will become bitter. Add the vegetables and ginger and stirfry for 1 minute more, then drizzle over sherry or rice wine and soy sauce. Allow the mixture to bubble for up to 1 minute
- 2
Using a slotted spoon, transfer the vegetables to a dish. Set this aside until cool, then stir in the crabmeat and season with salt and pepper
- 3
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, then roll up neatly sealing the edges with a little beaten egg. Repeat this with the remaining wrappers and filling
- 4
Heat the oil in the wok and then fried spring rolls in batches turning several times, until browned and crisp. Remove with a slotted spoon and drain on kitchen paper and keep hot while frying the remainder. Serve at once garnish with lime wedges and coriander with the dipping sauce
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