I was craving fried shrimp dumplings...but had no shrimp ...and no dumpling.
I did have 16 oz of Phillips Premium Crab Meat and some Asian Rice Paper I purchased way back when.
Ginger...garlic...scallion...radish...cilantro, ..."a girl and a dream" ...surly all the necessary components to come up with something great.
So I took two pieces of dry rice paper (one dry sheet shown here) and soaked them together in warm water for just a few seconds...
Once pliable, I placed two tablespoons of my crab spring roll filling (recipe follows) and rolled accordingly...
Fold each side in....
When you get to this point, add a piece of cilantro (I neglected to photograph) to the top - and then roll up.
Your Spring Rolls should look something like this below.
At this point ~ the Spring Rolls are delicious and ready to eat ~ they do not need to be cooked. They're soft, beautiful and perfect to serve at room temperature with your favorite dipping sauce!
Or you could do what I did...
Fry your Spring Rolls up in 350 degree peanut oil*. Either way...Enjoy!
Simple Crab Spring Roll Filling:
16 oz. Phillips Premium Crab
1/4 cup garlic, very finely diced
1/4 cup fresh ginger, very finely diced
3/4 cup scallion, white and green parts, chopped
3/4 cup radish, finely diced
2 tsp. + Sriracha Sauce
Directions:
Saute the garlic and ginger over medium heat for 3-5 minute until just soft. Remove from pan and cool to room temperature.
Once cooled, mixed all ingredients together.
Voila! A simple, delicious filling for spring rolls, dumplings, wontons...etc!
Whether you eat them fried or not fried...the Spring Rolls can be made ahead of time and either stored in the refrigerator under saran wrap for cold ones...or on a baking sheet and then placed in a 375 degree oven for about 5-10 minutes to reheat until warm.
*Please note...when you fry Rice Paper it does not get hard and crispy like a traditional wonton or dumpling wrapper. Fried Rice Paper gets slightly crisp but still remains soft to the touch. If you're looking for that hard, crisp outer shell, use the same filling recipe above, but roll in wonton or egg roll wrappers instead.
14 comments:
These look amazing and are making me want to eat lunch now! I love the added cilantro leaf. The perfect added touch to make them super special!
Woman has once again shed her creativity and genius on we mortals in her blog. Yes, ma'am---looks really sinful. My problem would be not willing to share with the group. Thank you!
Can I come live with you? Between the 2 of us, well it'd be an Asian flair with a bit of Indian thrown in for fun eating frenzie!! OMG these look SO good! I love that you fried them, too, that crispy browness is not to be missed :)
Everything is better fried....oh, and sprinkled with bacon....yum. Why do I only see your food on the Internet? Why don't you cook for ME woman!?!
I love you all. You make me feel good. Thanks for your comments. :)
When life gives you rice paper and a craving...make spring rolls! Love it. Someone should put that on a t-shirt.
these look so delicious!
wow these look amazing :-)n I like one both ways please!
My first experience working with rice paper was quite traumatic, but your confidence in this recipe gives me hope :) I bet it would be killer in won-ton wrappers!!
These look fantastic. I love fresh spring rolls. These are going on my "to make" list for sure!
These always scared me to make I think you have convinced me to try them! thanks
oh my, I'm so impressed you made those! They look incredible!
This is such a beautiful appetizer. I do this all the time. Begin to make something and end up doing something completely different lol. I love this when it happens.
I so love these...I have never tried to prepare them myself, but I am thinking I want these :)
I so love these...I have never tried to prepare them myself, but I am thinking I want these :)
Post a Comment