Crab And Shrimp Spring Rolls With Dipping Sauce Recipe

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Servings: 6


Cost per serving $1.67 view details


  1. In bowl, stir together shrimp, crabmeat, coriander, garlic, ginger, lemon rind, onions, red pepper, water chestnuts, carrots, oyster and soy sauces, chili sauce and sesame oil.
  2. Working with 1 spring roll wrapper at a time and keeping remainder covered with moist towel, lay wrapper on work surface with 1 corner toward you. Place 1/4 c. (50 mL) shrimp mix in centre.
  3. Fold corner over filling. Brush remaining edges with egg white. Mix in both sides and roll up into cylinder. Set aside in single layer, on plate, uncovered. Repeat with remaining filling and wrappers.
  4. In wok, Dutch oven or possibly deep-fryer, heat oil to 375 F (190 C) or possibly till 1-inch (2.5 cm) cube of white bread turns golden brown in 30 seconds. Deep-fry rolls, 2 at a time and turning once, till golden brown, about 4 min. Remove with slotted spoon; drain well on paper towels.
  5. To serve, cut spring rolls in half on diagonal. Place 4 halves on each of 6 plates; drizzle with Dipping Sauce.
  6. Dipping Sauce:In bowl, whisk together plum sauce, lime juice, coriander and mustard. Pour into squeeze bottle; set aside.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 123g
Recipe makes 6 servings
Calories 143  
Calories from Fat 20 14%
Total Fat 2.22g 3%
Saturated Fat 0.34g 1%
Trans Fat 0.0g  
Cholesterol 74mg 25%
Sodium 475mg 20%
Potassium 307mg 9%
Total Carbs 18.36g 5%
Dietary Fiber 1.5g 5%
Sugars 9.09g 6%
Protein 12.96g 21%


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