Roar Crab Spring Rolls
Crab Spring Rolls2017-10-26T11:00:56-04:00

Crab Spring Rolls

Presented by Roar Social House



  • 3 oz. cream cheese
  • 1 tsp. Thai sweet chili sauce
  • 1 oz. mayonnaise
  • 1/4 tsp. dry mustard
  • 1/4 tsp. Sriracha sauce
  • 1 oz. green onions, chopped fine
  • 3 oz. lump crabmeat


  • 8 frozen spring roll sheets*
  • 1 egg mixed with 1 T water

*The sheets will become flexible when defrosted. Look for 5×5-inch wrappers at Asian markets.


Gently combine all filling ingredients until evenly blended. Lay the wrappers on a clean work surface and brush a small amount of egg wash on the edges to keep the rolls sealed. Put 2 ounces of filling down the center, fold over and roll into a cylinder with the edges tucked inside. Working in batches, fry in 350°F oil for 3 minutes. Drain on a rack or paper towel. Serve with your favorite dipping sauce.

(Yields 8 spring rolls – 4 servings)

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As seen in the Summer/Fall 2016 Issue

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