Spring rolls with crab
4 servings
25 minutes
Crab spring rolls are a refined blend of Japanese cuisine and Eastern flavor notes. Historically, they emerged as a light appetizer that captures the freshness of seafood and the crunchy texture of vegetables. The delicate crab meat offers a subtly sweet taste, elegantly complemented by the aroma of tom yum paste and fresh cilantro. Bell pepper and zucchini add lightness to the rolls, while rice paper provides a fine balance between crunchiness and softness. These rolls are perfect for serving with a spicy sauce that highlights the richness of the ingredients. They make an excellent choice for a light dinner or stylish party treat, offering both simplicity in preparation and gastronomic delight.
1
Cut bell pepper, zucchini, and onion into 5 cm strips.
- Bell pepper: 100 g
- Zucchini: 100 g
- Red onion: 50 g
2
Tear the crab meat into fibers and break the oyster mushrooms into pieces.
- Crab meat: 90 g
- Oyster mushrooms: 15 g
3
Fry all the vegetables in a hot pan until half-cooked.
- Bell pepper: 100 g
- Zucchini: 100 g
- Red onion: 50 g
4
Pour fish broth over tom yum pasta and reduce the sauce, then cool and add chopped cilantro.
- Fish stock: 50 ml
- Tom yum paste: 20 g
- Cilantro: 10 g
5
Brush the edges of the dough with egg to secure and wrap the prepared filling. Do this 3 times.
- Chicken egg: 1 piece
6
Fry in a large amount of oil and dry on a paper towel afterwards.
- Vegetable oil: 20 ml
