Crispy Fried Crab Spring Rolls
These perfectly crisp spring rolls swap the usual ground pork for crab claw meat.
Ingredients
Filling Ingredients
- 1 (8 oz) cup Chicken of the Sea® Claw Crab
- 3 cups shredded green cabbage
- 1/2 cup shredded carrots
- 6 green onions, chopped
- 1 large egg
- 1 teaspoon garlic powder
- 2 teaspoons soy sauce, plus more for dipping
- 1 teaspoon sesame seed oil
- 1/2 teaspoon salt
- black pepper, to taste
Frying Ingredients
- 24 egg roll or spring roll pastry wrappers
- Water or beaten egg, for sealing the egg rolls
- Oil, for frying
Instructions
- Combine all filling ingredients together except for crab (cabbage, carrots, green onion, egg, garlic powder, soy sauce, sesame seed oil, salt and pepper)
- Fold crab into the vegetable mix.
- Add about 2 Tablespoon filling into bottom corner of the wrapper. Roll wrapper around the filling.
- Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.
- In a pan, heat about 1/2-inch of oil on medium-high heat to 375°F.
- Gently lay the egg rolls in a single layer in the hot oil. Fry for about 7-10 minutes or until spring rolls are crispy and golden, turning as needed.
- Repeat until all the egg rolls are cooked.
