Crisp spring rolls with crab, sweet chilli sauce and papaya salad
Fresh crab spring rolls, for an easy dinner or a cosy weekend.
Ingredients
For the crisp spring rolls
- g Crabmeat (a mix of white and brown)
- Chinese leaf
- tbsp Sesame seeds, toasted
- Shallots, finely chopped and fried
- tbsp Soy sauce
- tbsp Oyster sauce
- Free-range egg
- pack of spring roll wrappers
For the papaya salad
- Papaya, cut into thin strips
- Carrot, cut into thin strips
- Red onion, cut into thin strips
- Lime, juice only
- tsp Ginger, grated
- Good olive oil
- Salt
Instructions
Crisp spring rolls
Mix all the ingredients together in a bowl.
Put a spring roll wrapper on a board. Brush the edges with beaten egg.
Put filling in the middle of the wrapper and fold it up so that it's tight and the seam glues the whole thing together.
These can be made in bigger batches and frozen.
Deep-fry the spring rolls in rapeseed oil at 180°C until golden.
Papaya salad
Mix everything together in a bowl and season to taste with olive oil and salt. Leave it for at least 5 minutes so the salt and the acidity work into the vegetables.
For the crisp spring rolls
For the papaya salad
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