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)