Crab and Avocado Spring Rolls with Soy Ginger Sauce
Presented by Roar Social House
- 1/2 lb. lump crabmeat
- 4 oz. softened cream cheese
- 2 T mayonnaise
- 2 T Thai sweet chili sauce (Mae Ploy brand, available in Asian markets)
- 2 T chopped green onion
- 2 T chopped roasted red pepper
- Salt and pepper to taste
- 8 spring roll wrappers (available in Asian markets)
- 1 ripe avocado, peeled, spitted and cut into 8 equal slices
- 1 egg, beaten, for egg wash
Soy ginger sauce
- 1 T sambal oelek-chili garlic paste (available in Asian markets)
- 1 T ginger, peeled and minced
- 1/2 T minced garlic
- 1/2 cup cola
- 1/4 cup rice wine vinegar
- 1/4 cup soy sauce
- 1/4 cup honey
- 1/4 tsp. black pepper
- 1/2 T white sesame seeds, lightly toasted
- 1 oz. orange juice
- 2 T ketchup
- 2 T sliced green onions
- 1 T cornstarch
- 1 T cold water
For the spring roll filling: Drain crabmeat, pick clean of shells and set aside. In a medium bowl, combine cream cheese, mayonnaise, sweet chili sauce, green onion, red pepper, salt and pepper until smooth. Fold in the crabmeat, being careful not to break up the crab too much. Refrigerate until ready to prepare the rolls.
For the soy ginger sauce: In a medium saucepan, combine all ingredients except cornstarch and water. Bring to a boil and reduce heat to a simmer for 5 minutes. Stir together the cornstarch and water to make a slurry and whisk into the simmering sauce.
For the spring rolls: On a clean work surface, scoop about 4 tablespoons of the crab mixture onto a spring roll wrapper with one point facing you like a diamond, then top with an avocado slice. Brush top corner of the wrapper with egg wash and roll up tightly like an envelope, folding in the corners. Repeat until all are ready for cooking. Deep-fry the rolls for approximately 2 minutes and serve with the soy ginger sauce.
Suggested serving: Place spring rolls cut on an angle on a bed of finely chopped cabbage and vegetables tossed with your favorite Asian dressing, peanut sauce or Thai sweet chili sauce.
(Yields 8 rolls)