Crab Asparagus Egg Rolls with Three Dipping Sauces
Crispy, golden, and bursting with gourmet flavor, these Crab Asparagus Egg Rolls with Three Dipping Sauces are a show-stopping appetizer that's perfect for any occasion. The buttery richness of fresh lump crab meat pairs beautifully with tender-crisp asparagus and aromatic seasonings like garlic and sesame oil, all wrapped in delicate egg roll wrappers and fried to perfection. This dish is elevated further with a trio of irresistible dipping sauces: a tangy soy-ginger blend, a creamy sesame mayo, and a sweet chili sauce, offering a flavor experience that’s savory, spicy, and creamy all at once. Whether you're hosting a party or looking for an indulgent treat, these egg rolls are fast to prepare, cook in 15 minutes, and are sure to impress with their elegant combination of textures and flavors.
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Recipe Information
Ingredients
- 12 sheets Egg roll wrappers
- 1 cup Fresh lump crab meat
- 12 whole Asparagus spears
- 1 teaspoon Garlic, minced
- 1 teaspoon Soy sauce
- 1 teaspoon Sesame oil
- 2 tablespoons Green onions, finely chopped
- 2 tablespoons Water
- 4 cups Cooking oil, for frying
- 0.5 cup Sweet chili sauce
- 0.25 cup Soy sauce (for dipping)
- 1 teaspoon Fresh ginger, grated
- 1 teaspoon Rice vinegar
- 0.25 cup Mayonnaise
- 1 teaspoon Toasted sesame oil
- 1 teaspoon Soy sauce (for sesame dipping)
Instructions
Wash and trim the tough ends off the asparagus spears.
Blanch the asparagus in boiling water for 1 minute, then transfer to a bowl of ice water to stop the cooking. Pat dry and set aside.
In a mixing bowl, combine the lump crab meat, minced garlic, soy sauce, sesame oil, and chopped green onions. Mix gently to avoid breaking up the crab too much.
Take an egg roll wrapper and place it on a flat surface in a diamond orientation (one corner pointing toward you). Place 1 asparagus spear horizontally across the center and top with about 2 tablespoons of the crab mixture.
Brush the edges of the wrapper lightly with water. Fold the bottom corner up over the filling, then fold in the sides, and roll tightly into a cigar shape. Seal the edges with a bit more water. Repeat with the remaining wrappers and filling.
In a heavy-bottomed pan or deep fryer, heat the cooking oil to 350°F (175°C).
Fry the egg rolls in small batches, 3-4 at a time, for 3-4 minutes or until golden brown and crispy. Remove with a slotted spoon and drain on a paper towel-lined plate.
For the sweet chili sauce, use it as is, ready to serve.
For the soy-ginger dipping sauce, mix 1/4 cup soy sauce, grated ginger, and rice vinegar in a small bowl.
For the creamy sesame dipping sauce, whisk mayonnaise, toasted sesame oil, and 1 teaspoon soy sauce together until smooth.
Serve the crab asparagus egg rolls hot with the three dipping sauces on the side.
Nutrition Facts
Calories |
861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.9 g | 109% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 12 mg | 4% | |
| Sodium | 644 mg | 28% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 4.5 g | ||
| Protein | 7.0 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 31 mg | 2% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 167 mg | 4% | |
*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.
