Spring Rolls
Spring Rolls2017-10-26T11:45:11-04:00

Spring Rolls

Presented by Widow’s Tavern & Grille


  • 1 carrot, shredded
  • 1 red bell pepper, julienned
  • 1 bunch scallions, sliced
  • 1/2 lb. lump crabmeat
  • 1/2 lb. shrimp, chopped
  • 16 spring roll wrappers


Gently mix all ingredients except spring roll wrappers until blended. Lay wrapper on a clean, dry surface and place a tablespoon of filling in the corner closest to you. Fold the corner over the filling and roll tightly and evenly into a cylinder shape until reaching the widest part of the wrapper. Fold over both sides and continue rolling. Rub a few drops of cornstarch and water slurry along the edges of the top peak to hold the spring roll together. Continue with remaining wrappers, placing them on a pan, seam side down, and covered with plastic wrap or a damp tea towel to keep them from drying out. Just before serving, deep fry the spring rolls at 350°F for 3 to 4 minutes. (These can also be fried in a wok.) Work in batches and place them on a rack to drain. Serve with sweet chili sauce.

(Yields 16 spring rolls)

Share This Article

As seen in the Winter/Spring 2016 Issue

Click to Visit Our Advertisers

Gail Gray
Richards Window Fashions
Eastern Surfaces
Roche Painting
Kitchen Dimensions
American Fence
Paver Savers
Carol Dorey
Warner Art and Glass
Susan Bella Jewelry
Go to Top