Bc Dungeness Crab Spring Roll Recipe
crispy spring roll with soy beans, fresh lemon and aleppo chili, chickpea and coriander sauce, rayu and green salad
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Spring Roll Filling
Chickpea and Coriander Sauce
Rayu and Green Salad
Method
Spring Roll Assembly
Prepare the Filling
In a mixing bowl, combine the Dungeness crab meat, soybeans, fresh lemon juice, Aleppo chili flakes, shredded carrots, and chopped coriander. Mix well and set aside.
Roll the Spring Rolls
Take a spring roll wrapper and place about 2 tablespoons of the crab mixture in the center. Fold the sides over the filling and roll tightly. Seal the edge with water. Repeat with remaining wrappers and filling.
Cooking the Spring Rolls
Fry the Spring Rolls
In a deep skillet or fryer, heat oil over medium heat. Fry the spring rolls in batches until golden brown and crispy, about 3-4 minutes per side. Drain on paper towels.
Chickpea and Coriander Sauce
Make the Sauce
In a blender or food processor, combine chickpeas, fresh coriander, lemon juice, olive oil, salt, and pepper. Blend until smooth. Adjust seasoning as needed.
Serving
Plate and Serve
Serve the crispy spring rolls on a plate with a side of chickpea and coriander sauce. Drizzle rayu over the mixed salad greens and sprinkle with toasted sesame seeds. Enjoy!