Crab and Pork Spring Rolls
Indulge in the savory perfection of these crispy Crab and Pork Spring Rolls, a tantalizing fusion of land and sea that will elevate your appetizer game. Packed with succulent ground pork, delicate shredded crab meat, and vibrant veggies like grated carrot and shredded cabbage, these golden bundles of flavor are enhanced with a punchy mix of soy sauce, oyster sauce, and sesame oil. Wrapped tightly in delicate spring roll wrappers and fried to a perfectly crispy finish, these savory snacks are irresistible when paired with a side of sweet chili sauce for dipping. Perfect for parties, snacking, or as a crowd-pleasing starter, these rolls are as fun to make as they are to eat. Ready in just under an hour, this recipe is your key to a restaurant-quality treat at home!
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Recipe Information
Ingredients
- 250 grams Ground pork
- 200 grams Crab meat (cooked, picked, and shredded)
- 1 large Carrot (grated)
- 100 grams Cabbage (finely shredded)
- 2 cloves Garlic (minced)
- 3 stalks Spring onions (chopped)
- 2 tablespoons Soy sauce
- 1 tablespoon Oyster sauce
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 20 pieces Spring roll wrappers
- 2 tablespoons Cornstarch
- 2 tablespoons Water
- 500 milliliters Vegetable oil (for frying)
- 120 milliliters Sweet chili sauce (for serving)
Instructions
In a large mixing bowl, combine ground pork, crab meat, grated carrot, shredded cabbage, minced garlic, and chopped spring onions. Mix well to combine.
Add soy sauce, oyster sauce, sesame oil, salt, and black pepper to the mixture. Mix thoroughly until all ingredients are evenly incorporated.
In a small bowl, mix the cornstarch with water to form a paste. This will be used to seal the spring roll wrappers.
Lay a spring roll wrapper on a clean surface in a diamond shape. Place about 2 tablespoons of the filling near the bottom corner of the wrapper.
Fold the bottom corner over the filling, then fold in the sides, and roll tightly. Brush a small amount of the cornstarch paste on the final corner to seal the roll. Repeat with the remaining wrappers and filling.
In a deep frying pan or pot, heat the vegetable oil to 180°C (350°F). To test if the oil is ready, drop a small piece of wrapper into the oil — it should sizzle immediately.
Carefully place the spring rolls into the hot oil, making sure not to overcrowd the pan. Fry in batches for 3-4 minutes, or until golden brown and crispy.
Remove the spring rolls from the oil using a slotted spoon and drain on a plate lined with paper towels.
Serve the spring rolls hot with sweet chili sauce for dipping.
Nutrition Facts
Calories |
346 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.7 g | 37% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 395 mg | 17% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 3.4 g | ||
| Protein | 6.0 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 111 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
