Crab Spring Rolls

  • 6 oz. fresh crabmeat
  • 1 pkg. rice spring roll wrappers
  • 1 cup shredded lettuce or Napa cabbage
  • 1/2 cup bean sprouts
  • 3 green onions, finely chopped
  • 1/2 cup grated carrot
  • 1 cup julienned cucumbers
  • 1/4 cup chopped fresh basil and/or cilantro leaves
  • Soy-Ginger Dipping Sauce (recipe below)
Mix crabmeat with vegetables and herbs. Soften wrappers one at a time in hot water. Lay on flat surface and place 2 tbsp. of mixture horizontally on wrapper. Fold the bottom of the wrapper over the filling and gently press down. Fold in both sides and gently press to seal. Roll up towards top of wrapper and moisten edge with water to seal. Serve with dipping sauce. Serves two to four.

Soy-Ginger Dipping Sauce: (mix well)
2 Tbsp. soy sauce
2 Tbsp. sesame oil
1 Tbsp. rice wine vinegar
2 Tbsp. finely chopped green onions
1 small garlic clove, minced
1/4 tsp. grated fresh ginger

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