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

Keith Vigon @cook_4574654

United Kingdom

Saved

Ingredients

1 tbspgroundnut oil (peanut)
1 teaspoonsesame oil
1garlic clove, crushed
1fresh red chili, seeded and finely sliced
450 gpack of fresh stirfry vegetables (you can use your own vegetables of course)
2.5 cmease of fresh root ginger grated
1 tbspdry sherry or rice wine
1 tbspsoy sauce
350 gfresh pressed crabmeat (both brown and white meat)
12spring roll wrappers
1small ad, beaten
I also deep frying
to tasteSalt and ground black pepper
Lime wedges and fresh coriander to garnish
Indonesian sambal - see note above

Saved

Steps

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