Spicy Crab Spring Rolls Food

SPICY CRAB ROLL RECIPE

Steps:

• Rinse the rice and add to the rice cooker. Then add water and cook according to the instructions.
• Once cooked, transfer to a large bowl and let it cool. When it's still very warm, mix in the sushi vinegar (or the mixture of rice vinegar, sugar and salt).
• In a clear bowl, mix together Sriracha sauce and mayonnaise. Taste and add more Sriracha if you prefer a spicier flavor.
• Shred the imitation crab meat using your hands or two forks.
• Add Sriracha mayo and mix well.
• Cut the nori sheet into two halves with kitchen scissors.
• Place half of a nori sheet on top of the bamboo mat shiny side facing down.
• Spread seasoned sushi rice (about 3/4 cup) over nori evenly. Press the rice gently with your hands. (Tips: You can dip your hands in Tezu water to prevent the rice from sticking to your hands).
• Sprinkle sesame seeds on top of the rice.
• Flip the sheet and let the rice side facing down.
• Add the spicy Kani crab salad to the middle of the nori sheet.
• Place the thumbs underneath the bamboo mat and lift the edge up and over the filling.
• Roll the bamboo mat away from you and press the rice and filling together. Keep rolling until the ends meet.
• More the roll to a cutting board and cut it into 8 pieces.
• Drizzle more spicy mayo sauce on top of the roll for some extra heat.

CRAB SPRING ROLLS

Steps:

• In a deep-fryer or Dutch oven, add oil to fill 2/3 of the way and preheat to 375 degrees F.
• 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.
• 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.

CRAB-AND-PORK SPRING ROLLS

Steps:

• Cover mushrooms with hot water by 1 inch in a bowl and soak 20 minutes (mushrooms will expand). Drain in a fine-mesh sieve and rinse thoroughly, then drain again. Trim off and discard any hard parts from mushrooms, then finely chop. (You should have about 3 tablespoons.)
• Stir together mushrooms, pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
• Line a tray with wax paper. Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water. Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
• Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.)
• Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
• Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain. (Return oil to 365��F between batches.)
• *Found in Asian markets and adrianascaravan.com.

SPICY CRAB SPRING ROLLS

Steps:

• Shred crabmeat using 2 forks or in a food processor.
• Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl.
• Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper.
• Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.

FRESH CRAB SPRINGROLLS

Steps:

• Preheat the fryer to 360 degrees F.
• In a small mixing bowl, add the noodles. Season the noodles with sesame oil, soy sauce, salt, green onions and black pepper. Mix thoroughly. Bring water to a boil in a 10-inch saute pan and remove from the heat. Submerge each spring roll wrapper, 1 at a time, in the hot water, moving it around in the water until soft and pliable, 10 to 15 seconds. Remove and lay on the parchment paper.
• In another small mixing bowl, combine the crabmeat, mayonnaise, and chili paste. Mix well. Season with salt and pepper. Place 1 tablespoon of the crab mixture over the wrapper and top with 1 tablespoon of the noodle mixture. On top of the noodles, sprinkle 1 tablespoon of the sprouts. Top the sprouts with the 1 tablespoon of the papaya, 1 tablespoon of the carrots, 1 tablespoon of the cilantro, and 1 tablespoon of the mint. Fold 2 sides of the wrapper toward the center about 1/4-inch, then roll like a jelly roll, pressing the edges together to seal. Repeat with remaining wrappers and filling. Fry half of the spring rolls until golden. Remove and drain on paper towels. Season with salt. Slice each roll in half diagonally. Serve the rolls on a large platter with the Spicy Peanut Sauce. Garnish with chopped cilantro.
• In a food processor, combine all ingredients together. Process until smooth, then transfer to small bowls for dipping.

CRAB AND PORK SPRING ROLLS

Steps:

• Mix together pork, crabmeat, beaten whole egg, cilantro, ginger, scallion, garlic, and salt in a bowl until combined well.
• Line a tray with wax paper.
• Put a double thickness of paper towels on a work surface and fill a shallow baking pan with warm water.
• Discard any rice-paper wedges with holes. Soak 1 wedge in warm water until pliable, 30 seconds to 1 minute, then carefully transfer to paper towels, arranging it with curved side of wedge nearest you.
• Put 1 tablespoon filling in middle of curved side about 1/2 inch from edge and shape filling horizontally into a 2 3/4-inch log. Fold left and right corners of wedge over filling, overlapping slightly and aligning bottom edges. (Wedge will resemble an open envelope.).
• Dab top corner with some yolk, then tightly roll up wedge away from you, making sure ends stay tucked inside. (Be sure to roll up wedges tightly or air pockets will prevent rolls from browning evenly when fried.) Put roll, seam side down, on tray and loosely cover with plastic wrap. Make more rolls in same manner, transferring to tray and arranging 1/2 inch apart. Keep loosely covered until ready to fry.
• Heat about 1 inch of oil in a 5- to 6-quart pot over moderately high heat until it registers 365°F on thermometer. Fry rolls in batches of 5 or 6, keeping rolls apart during first minute of frying to prevent sticking and stirring occasionally, until golden brown and cooked through, 5 to 6 minutes. Transfer as fried with a slotted spoon to paper towels to drain.

KIMCHI CRAB SPRING ROLLS

Steps:

• For the dipping sauce:.
• Combine 1/2 cup (125ml) water, the sugar, vinegar, fish sauce, ginger, soy sauce, garlic and lime juice in a small saucepan. Bring to a simmer over medium heat and cook until it thickens a bit, about 5 minutes. Let cool.
• For the thin omelet:.
• Sprinkle the eggs with salt and pepper. Heat a nonstick skillet over medium-low heat and coat with a small amount of oil. Use a paper towel to spread it around and wipe up any excess oil. Add a little of the beaten egg and rapidly swirl it around until it coats the bottom. Cook over low heat just until the egg is set, 15 to 30 seconds. It's done when the edges are dry and the top is just about cooked.
• Loosen up the edges of the omelet with a spatula, then flip the pan upside down onto a plate. The omelet should flop out like a crepe. Continue with the remaining egg. Roll up the omelets and cut into thin strips. Set aside.
• For the spring rolls:.
• Remove the crabmeat from the shells. (You can reserve the shells in a freezer bag for making stock).
• Lay a spring roll wrapper on a work surface so you have a diamond shape. Arrange some scallions, carrot, celery and kimchi in a rectangle in the center of the diamond. Add some of the omelet and spoon over some kimchi. Top with a spoonful of crabmeat and some cilantro.
• Dip your finger in water and spread a small amount around the edge of the wrapper. Fold in the two sides of the wrapper, then fold the top down and the bottom up to enclose the filling. Cover each roll with damp paper towels as you finish.
• Heat the canola oil in a deep fryer to 375 degrees F.
• Fry the spring rolls, turning them once or twice, until golden and crisp. Transfer to paper towels to drain.
• Serve the spring rolls with the dipping sauce.
• Chuck's Kimchi:.
• Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours. Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.
• Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more. Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.
• Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use. You can eat the kimchi fresh, right after making it, or wait 24 hours until it has fermented. Yield: About 8 cups (2 liters).

BAKED CRAB SPRING ROLLS

Steps:

• Preheat oven to 400°; add oil to a preheated skillet over medium to medium-high heat.
• Saute pepper, celery, water chestnuts, and onion for 2-3 minutes.
• While veggies are still a little crunchy, transfer to a bowl; to the bowl also add bean sprouts, crab, soy sauce, and thyme; combine well with a spoon.
• Paint half a sheet of phyllo dough with melted butter and fold sheet in half, making almost a square.
• Pile a few spoonfuls of filling 2 inches from the bottom of the sheet and leaving 2 inches at either side of sheet.
• Fold bottom flap up and side edges in, then roll up and over until you reach the top of the sheet.
• Your crab pastry will look like a spring roll; dab the edges and sides of your roll with melted butter and place seam-side down on a pastry sheet.
• Assemble all and bake on center rack 15 minutes or until lightly golden all over.

CRAB SPRING ROLLS

Steps:

• For the filling, toss all the ingredients together in a bowl until evenly combined, adding salt, pepper and lime juice to taste.
• Lay a spring roll wrapper on a board with a corner facing you. Keep the rest covered with a tea towel to prevent them from drying out. Spoon 2 tbsp of the filling on to the bottom of the wrapper, then brush the surrounding pastry with egg white. Fold the bottom edge up over the filling, brush the sides with more egg white and fold them in and over the filling, like an envelope. Roll up into a log. Repeat with the rest of the wrappers and filling.
• Heat the oil for deep-frying (at least a 6cm depth) in a suitable pan to 180°C To check the oil is hot enough, drop in a cube of bread - it should turn golden brown and crisp in 20 seconds. Deep-fry the rolls in batches for 40-50 seconds until golden brown and crisp. Drain on kitchen paper.
• Cut the spring rolls in half on the diagonal and serve warm, with the ginger and coriander sauce on the side for dipping.
• For the dipping sauce, dissolve the sugar and vinegar in a small pan over a low heat. Once completely dissolved, turn up the heat and boil for 5 minutes. Then add the chopped garlic, chillies, coriander and ginger.
• Mix the remaining ingredients together then stir in the hot sugar syrup mixture. Allow to cool completely then pour into a screw-topped jar. Store in the fridge for up to 1 week. Bring the sauce to room temperature before serving.