Crab Louis Springrolls Recipe
crab, pork belly & cabbage stuffing, bitter greens, XO remoulade
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Ingredients
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Stuffing
Method
Preparation
- 1
Prepare the Pork Belly
In a skillet, cook the pork belly over medium heat until crispy. Remove from heat and let cool. Once cooled, chop into small pieces.
- 2
Make the Stuffing
In a large bowl, combine crab meat, chopped pork belly, cabbage, green onions, garlic, soy sauce, sesame oil, salt, and black pepper. Mix well until all ingredients are evenly incorporated.
- 3
Assemble the Spring Rolls
Lay a spring roll wrapper on a clean surface. Place a generous spoonful of the crab and pork belly mixture in the center. Fold the sides in and roll tightly. Seal with a little water if necessary.
- 4
Fry the Spring Rolls
In a deep pan, heat oil over medium-high heat. Fry the spring rolls in batches until golden brown and crispy. Remove and drain on paper towels.
- 5
Prepare the XO Remoulade
In a small bowl, mix XO sauce with mayonnaise to create a creamy remoulade. Adjust seasoning as needed.
- 6
Serve
Serve the crispy spring rolls with the XO remoulade on the side and garnish with bitter greens.