Crab Egg Rolls Delight (Printable Version)
Crispy rolls packed with crab, cabbage, and carrots, sautéed with garlic and ginger for bold flavors.
# Ingredients Required:
→ Wrappers
01 -
8 egg roll wrappers
→ Filling
02 -
240 ml cooked crab meat, chopped
03 -
100 g shredded cabbage
04 -
60 g shredded carrots
05 -
2 green onions, sliced
06 -
2 cloves garlic, minced
07 -
15 ml soy sauce
08 -
5 ml sesame oil
09 -
5 ml grated ginger
→ Cooking oils
10 -
15 ml vegetable oil (for sautéing)
11 -
Oil for frying
# Guide to Cooking:
01 -
Heat 15 ml vegetable oil in a skillet over medium heat. Add minced garlic and grated ginger; sauté for 1 minute.
02 -
Add shredded cabbage, shredded carrots, and sliced green onions to the skillet; cook for 3 to 4 minutes until softened.
03 -
Stir in chopped crab meat, soy sauce, and sesame oil; cook for an additional 2 minutes. Remove from heat and allow mixture to cool.
04 -
Place an egg roll wrapper on a clean surface. Spoon 30 to 45 grams (2–3 tablespoons) of the crab mixture near one corner. Fold the corner over the filling, then fold in the sides and roll tightly. Seal the edge with a dab of water.
05 -
Heat oil in a deep pan or fryer to 175°C. Fry egg rolls in batches until golden brown and crispy, about 3 to 4 minutes.
06 -
Remove egg rolls from the oil and drain on paper towels. Serve hot with dipping sauce if desired.
# Extra Suggestions:
01 -
Allowing the filling to cool before assembly prevents wrappers from becoming soggy.