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)

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As seen in the Winter/Spring 2016 Issue

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